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–+ servings
two glasses of tamarind rum punch
Kate Ramos

Tangy Tamarind Rum Punch Recipe with Ginger Beer

Light and breezy, perfect for a summer afternoon sipper. The tamarind-ginger syrup comes together in about 30 minutes total.
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Prep Time 10 minutes
Cook Time 15 minutes
Steeping + Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 -12 serving
Course: cocktail
Cuisine: Mexican
Calories: 197
Ingredients Method Nutrition Notes

Ingredients
  

Tamarind-Ginger Syrup
Punch

Method
 

  1. Make the Syrup. Combine the 6 cups water, 6 ounces tamarind pulp, 1 cup sugar, and sliced ginger in a large saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Lower the heat and simmer 5 minutes, breaking up the tamarind with the back of a spoon.
  2. Quick Steep. Remove from heat and let it sit for 15-20 minutes.
  3. Strain. Strain through a fine-mesh strainer into a punch bowl or large pitcher, pressing on the solids to get out as much liquid as possible. Discard the solids. The syrup can be made up to 3 days ahead and refrigerated if you want to get it out of the way early, but it's ready to use as soon as it cools to room temperature.
  4. Add Rum and Ginger Beer. Right before serving, stir the 1 1/2 cups rum into the syrup, then pour in the can of ginger beer. Garnish with the lime slices and strawberry slices, reserving a few for individual glasses. Serve over ice.
  5. Single Cocktail Version (makes 1 drink)
  6. ½ cup tamarind-ginger syrup (from above)
  7. 1½-2 ounces white rum
  8. ½ cup ginger beer, chilled
  9. Ice
  10. Lime slice and strawberry slice, for garnish
  11. Fill a glass with ice, add the syrup and rum, and stir. Top with the ginger beer, give it one more gentle stir, and garnish with a lime and strawberry slice.

Nutrition

Serving: 1gCalories: 197kcalCarbohydrates: 48gProtein: 2gFat: 1gSodium: 25mgFiber: 7gSugar: 31g

Notes

  1. Make the syrup once, use it all week: it keeps in the fridge for several days, so you can make a batch and pour single cocktails on demand instead of remixing from scratch each time.
  2. Want it stronger? Increase the rum by another ½ cup for the full punch, or use 2½ ounces in the single cocktail.
  3. Rum Variations: Aged or dark rum adds a richer, molasses-forward depth, while coconut rum gives it an extra tropical twist.
  4. Hold the Fizz: Never add the ginger beer until seconds before serving so the punch stays carbonated.

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