Pomegranate-Rum Punch

This lovely cocktail is my pomegranate-rum punch, and it may be just what you need to celebrate New Year’s in style. Punch was actually invented as a beer alternative in the 17th century by men working on the ships for the British East India Company. These men were serious drinkers, drinking as many as 10 pints of beer per day.

The warmer waters of the Indian Ocean made for poor storage conditions for beer, causing it to become rancid and flat. But once the boats reached the shore, sailors quickly developed new drinks using the indigenous local ingredients around them, such as rum, citrus, and spices.

Sailors brought their “punch” back to Britain, where it gained traction quickly. The Queen herself disapproved of overly alcoholic drinks, preferring lightly alcoholic beverages instead. Punch was the perfect balance. With the Queen’s approval, punch promptly rose in popularity and spread to the American colonies.

Massive punch bowls became ubiquitous at social gatherings, and some historical texts allude to the Founding Fathers drinking several bowls of punch at a celebration following the signing of the Declaration of Independence. Non-alcoholic versions of punch were even made as an alternative for women and children.

By that time, “cocktail culture” was in full effect, and it was socially acceptable for women to drink in public; punch got pushed aside temporarily. It was not until the 2000s that punch reemerged thanks to mixologists in cities such as New York and San Francisco.

My pomegranate-rum punch recipe is actually inspired by Mexican agua frescas, a simple drink made of fresh fruit and water. The addition of rum, ginger ale, and pomegranate juice makes this the perfect, festive, make-ahead party cocktail not only for New Year’s but for any friends and family gathering in the new decade ahead.