For 10 to 12 servings of Jamaican rum punch, gather 3 cups rums, 5 cups fruit juices and 2 cups grenadine syrup. Mix all of the ingredients together in a large punch bowl, adding ice directly into bowl if desired. Ladle into cocktail glasses over more ice.
While traditional white rum is often used in Jamaican rum punch, you can still experiment with different varieties, such as spiced, coconut or dark rums. For the fullest flavor, consider mixing more than one in any given batch. The most common fruit juices used in this preparation are orange, pineapple, lime and lemon.
To better integrate flavors, put all ingredients into a blender before ultimately transferring the mixture to the punch bowl. Once you have transferred it, taste to see if flavor proportions satisfy. To increase bite or acid, increase lime or lemon; to enhance sweetness, increase pineapple or grenadine syrup. The classic formula or flavor ratio is 1-2-3-4 parts sour, sweet, weak and strong.
To allow the flavors to blossom even further, refrigerate the rum punch and let it sit a minimum of two hours before serving. Once you've removed the preparation from the refrigerator, garnish the punch bowl with lime, pineapple and orange wedges.