A fruity papaya rum punch cocktail that is the perfect drink to make for the holidays to help bring a little beachy feel to the cold weather. Made with fresh papaya and orange juice, and two types of alcohol — triple sec and rum. A little simple syrup for sweetness and topped off with some club soda for a bit of fizz.
Normally I’d be off at a resort sipping pina coladas and daiquiris this time of year. But since that’s not happening (yay 2020), I am bringing the beachy vibe to me… in the form of fruity cocktails.
I’ve actually never had a papaya cocktail before creating this recipe. But since I’ve been on a papaya binge, I thought it would taste really good in a rum style cocktail and turns out.. it does!
This cocktail is easy to make one or two at a time or in a large batch, whatever works for you.
Papaya Rum Punch Ingredients:
- Papaya Juice — Use a juicer to extract fresh papaya juice. You do need a juicer for this recipe to really get a fine, pure juice rather than a puree. I haven’t seen papaya juice sold in stores before but if you find some you can use that too.
- Orange Juice — Ideally use freshly squeezed orange juice because the taste will be worth it. However you can substitute this for artificial orange juice if needed.
- Simple Syrup — This is a standard sugar water mixture used in many drinks. Read below for instructions on how to prepare it.
- Triple Sec — You can really use any type of orange liqueur here such as Cointreau instead of Triple Sec.
- White Rum — any type of white rum works.
- Club Soda — essential to add some fizziness. You can substitute this with 7up or Perrier.
How to make the simple syrup:
If you make a lot of cocktails, you have definitely come across simple syrup before. This is an easy liquid water and sugar mixture that is used to add sweetness to cocktail style drinks.
To make the simple syrup, heat equal amount of water and granulated sugar (1:1 ratio) on a saucepan over medium- high heat until it comes to a boil. Reduce the heat to a low simmer and stir continuously until the sugar completely dissolves. Remove the syrup from the heat and let it cool to room temperature.
The smallest amount I make of simple syrup at a time is ¼ cup water with ¼ cup granulated sugar. Less than this and it is hard to properly mix it on the saucepan. You will have leftovers if you are only making one or two of these cocktails. Store the leftovers in a sealed jar in the fridge for up to a couple weeks.
As a side note, you can buy your own pre-made simple syrup in the grocery store. It works just as well, but is just much cheaper to make it yourself.