Boston Rum Punch is the real thing. The drink was invented in the early 19th century in the U.S. for British officers stationed in Boston during the War of 1812, who encountered American rum for the first time and asked to be served “rum” with their meal.
Until Prohibition, Boston produced hundreds of gallons of rum, the majority of which was used in rum punch. Boston Rum Punch was popular at locations like the Green Dragon Tavern, where the Boston Tea Party was organized, and consisted of rum brewed from Caribbean molasses, as was typical in Boston in 1700. In a pint glass, serve this simple punch with cracked ice.
2 ounces rum
Lemonade to top off
Pineapple leaf, maraschino cherry, and orange slice for garnish
1. In a cocktail glass filled with ice, add rum and top off with lemonade.
2. Garnish with pineapple leaf, maraschino cherry, and orange slice.
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