To make Bacardi rum punch, add an entire 750-milliliter bottle of Bacardi Superior or Gold rum, 1 liter of cranberry juice, 2 liters of chilled ginger ale, 8 ounces of orange juice and 1 ounce of lime juice to a large punch bowl. Stir to combine with 1 1/2 ounces of lemon juice and ice; chill and serve.
For a Jamaican version of Bacardi rum punch, add 1 cup of Bacardi 151 rum, 1/2 cup of Myers's dark rum, 1/4 cup of Malibu coconut rum, 2 1/2 cups of pineapple juice and 2 1/2 cups of orange juice to a punch bowl. Pour in 1/4 cup of lime juice, 3 tablespoons of grenadine syrup and ice. Chill and serve.
There are countless variations of Bacardi rum punch, such as Bacardi Starburst punch. Combine 250 milliliters each of Bacardi Superior rum and orange juice, 150 milliliters of apple juice and 100 milliliters of lemonade in a large punch bowl. Stir in ice, and garnish with lemon slices.
Yet another variation includes mint and mango. In a pitcher, combine 80 torn mint leaves, 8 ounces each of Barcardi light rum, Bacardi aged rum, fresh orange juice, mango nectar or juice, and 4 ounces of pineapple juice. Add ice, and chill for about 2 hours. Serve the punch with pineapple wedge garnishes.