Cool off and kick back with the Maggie’s Farm Puka Punch — a tropical, rum-forward cocktail that’s bold, bright, and refreshing. First, Maggie’s Farm dark and spiced rums form a rich base. Then, tangy passion fruit, fresh lime, and warm brown sugar round it out for a balanced, flavorful sip. Best of all, it’s dangerously easy to drink. Whether you serve it as a single showstopper or batch it in a punch bowl, it’s perfect for your end-of-summer backyard barbecue. With each layer of tropical flavor and a sneaky kick, the Puka Punch brings vacation vibes straight to your glass. For more party-ready drinks, check out this Market Alley Gin Punch.

Maggie’s Farm Rum

Founded in Pittsburgh in 2013, distiller Tim Russell brought Pennsylvania’s rum tradition back to life. At Maggie’s Farm, they craft spirits in copper pot stills using Louisiana turbinado cane sugar and Caribbean yeast. Since then, the distillery has earned the title of America’s most-awarded rum, winning over 100 medals, including Best-in-Show from the American Craft Spirits Association and Best Overall Rum in San Francisco.

Their lineup features white, spiced, aged, and their signature 50/50 Dark Rum — all made without artificial flavors or added sugar. In 2023, they expanded with a new 22,000‑square‑foot distillery in Upper St. Clair. This space includes a full bar, a restaurant, and an 800‑gallon still, yet they continue to honor their independent craft roots.

Puka Punch

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• Author: Maggie’s Farm Rum
• Yield: Serves 1

Print Recipe

Description

This tropical Puka Punch, made with Maggie’s Farm rums, passion fruit, and spices, is a bold, breezy cocktail perfect for batching at your end-of-summer party.

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Ingredients

Scale 1x2x3x

• 1 1/2 oz Maggie’s Farm 50/50 Dark Rum
• 1 1/2 oz Maggie’s Farm Spiced Rum
• 1/2 oz Maggie’s Farm Falernum
• 1/2 oz fresh-squeezed lime juice
• 1/2 oz passion fruit syrup
• 1/2 oz brown sugar syrup

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Instructions

For the passion fruit syrup: 

Passion Fruit nectar comes in varying levels of sweetness. Ingredients can be swapped out in this recipe depending on if you are using a premade Passion Fruit syrup, adding sugar to pulp or diluting nectar. We use the latter. Just be sure to add a smaller amount first and taste test as you go. Goya makes the most readily available version of this which comes in a 12 oz frozen can. To make the syrup noted in the recipe:

1. Thaw a 12 oz can of Goya Passion Fruit nectar blend with 12 oz of water.
2. Syrup can be refrozen for later use.

For the brown sugar syrup: 

1. Heat 8 oz of filtered water to a boil.
2. Reduce heat and slowly dissolve 8 oz of dark brown sugar into water while consistently stirring.
3. Drop heat to a simmer and allow to simmer for 10-15 min.
4. Syrup will keep in the fridge for up to a month.

For the cocktail: 

1. Combine all ingredients in a shaker tin and pack full of ice
2. Shake until the outside of the tin has frost accumulation.
3. Serve in fun glassware with the ice from your shaker tin.

The recipe is perfect for your end-of-summer backyard barbecue! Find more about crafting your summer barbecue here.

Notes

This recipe is easy to batch for a party and packs a sneaky punch (no pun intended) so it can take a good amount of dilution if you are doing a punch bowl situation.

Recipe by Maggie’s Farm Rum
Photography by Maggie Weaver

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