“One of sour, two of sweet, three of strong, four of weak”, so the old Jamaican recipe for Rum Punch goes. The sour is lime juice, the sweet is syrup, the strong is rum and the weak is water. Good luck!
Much of what is used now goes into cocktails, however top restaurants in France keep a range of planters’ rums often including the rums of J Bally which match the best cognacs and malts in terms of finesse and mellowness.