Known by many names, this ubiquitous family of cocktails is found from Parrot Head parties to Tiki bars, cruise ships to resorts, and probably your back yard. So, what's the difference between a slapdash drink and mixology nirvana? Details, young Jedi, it's in the details.
First, know the sacred text of the Caribbean:
"One of Sour, Two of Sweet, Three of Strong, Four of Weak" This is the basic correct recipe to use when mixing many cocktails, and especially boat drinks.
Sour? Lime juice, lemon juice, grapefruit juice. If you use orange juice, count that as your one part of sour AND at least one of your parts of sweet. Me, I count it as one 'sweet' so I can add another part of a different juice, such as tamarind or mango. Key Lime is a category unto itself, as it is VERY sour and should be used judiciously.
Your sweet can be simple syrup, fruit juice, or the sweetness of a carbonated soda. Try the light syrup in a jar of mangoes for a nice change of pace.
Strong? Cane spirits, of course! If you are using an overproof rum, cut by half unless you don't have to drive, operate heavy machinery, or are celebrating a brand new liver. If using a fruit-flavored rum, consider either using more rum or adding a bit of non-flavored rum. Me, I like the dark rums with the fruity drinks, but that's a personal preference.
Weak? Water, the water in soda, and/or ice.
How to finish? Try a traditional 'floater' of a dark rum or a spash of overproof. Garnish with fruit, and...................Ahhhhhhhhhhhhhhhhhhhhhhhh. Yes. Life can be good.
A traditional ginger rum punch, served in London, England. Note the tastefully decorative dishwasher in the background. Most bars use manual washing instead; this one is a luxury, and useful when the 'rush' dies down and the bartender can then attack the glassware backup.
A lovely intimate party of 500 people in Manassas, VA, and four bartenders working like rabid dogs to keep up - you ride the wave and enjoy the adrenaline rush!