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Sure, none of your guests are going to turn down a flute of Champagne. But there are more intriguing cocktails out there that still glitter with celebratory flavor—without the help of pricy bubbly. Such is the pomegranate-demerara rum punch from Toni Tipton-Martin’s new cocktail book, Juke Joints, Jazz Clubs & Juice, which calls for trios of rum and fresh fruit juice that are sure to win your guests over.

“To make this punch top shelf, I have accented the rum’s deep sugarcane notes with orange and pineapple juices that I press myself in a masticating juicer,” writes Tipton-Martin. Yes, it’ll take you some time (and elbow grease) to make fresh juice, but every drop is well worth the effort.

Same goes for the homemade pomegranate grenadine, which includes pomegranate molasses that you can find online or at a Middle Eastern market. “Teetotalers will like the way this homemade grenadine brightens up sparkling soda or ginger ale when served over ice,” she says.

Reprinted with permission from Juke Joints, Jazz Clubs & Juice by Toni Tipton-Martin, copyright © 2023. Photographs by Brittany Conerly. Published by Clarkson Potter, a division of Penguin Random House, LLC.

Cranberry-Mint Holiday Punch

271 calories

0g fat

28g carbs

1g protein

24g sugars

Pomegranate Grenadine

¾ cup demerara sugar

⅔ cup unsweetened pomegranate juice

1 orange twist

½ teaspoon pomegranate molasses

Rum Punch

8 ounces Jamaican white rum

8 ounces dark Jamaican or demerara rum

8 ounces coconut rum

2½ cups fresh pineapple juice

2½ cups fresh orange juice

¼ cup fresh lime juice

⅓ cup pomegranate grenadine

Orange slices, pineapple wedges or leaves from the crown, for serving

1. Make the Pomegranate Grenadine: Place the sugar and pomegranate juice in a small saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves. Do not boil. Add the orange twist and pomegranate molasses. Let the mixture cool completely, then strain it through a fine-mesh sieve into a pint glass jar. Cover with a tight-fitting lid and refrigerate for up to one month. Shake gently before using.

2. Make the Rum Punch: In a punch bowl, combine the rums and fruit juices. Stir in 1 cup of water and mix well. Cover and refrigerate for at least 2 hours, until thoroughly chilled.

When ready to serve, add a large block of ice to the punch bowl and stir for 1 to 2 minutes to slightly dilute the punch. Ladle the punch into punch cups or rocks glasses. Carefully spoon a ½ teaspoon of the grenadine over the back of a bar spoon onto the top of each serving. Garnish with orange slices or a pineapple wedge and a pineapple leaf.