Caribbean Rum Punch
A sunny island drink where tart lime, sweet grenadine and full-bodied rum meet in a fresh tropical sea of juice.
Ingredients
- White rum, preferably mixed with a little dark rum for extra depth375 ml
- Lime juice, freshly squeezed125 ml
- Orange juice500 ml
- Pineapple juice500 ml
- Grenadine250 ml
- Aromatic bitters (Angostura)e.g. Angostura2 dashes
- Orange, for garnish (optional)1 wheel
- Lime, for garnish (optional)1 wheel
- Cocktail cherry, for garnish (optional)1 piece
Method
- Combine the rum, lime juice, grenadine, orange juice and pineapple juice in a large jug or punch bowl.
- Add a couple of dashes of Angostura bitters and stir lightly.
- Chill for at least 1 hour, or serve immediately over plenty of ice.
- Pour into ice-filled glasses and garnish with slices of orange and lime, plus a cocktail cherry.
About this drink
The classic rhyme ‘one of sour, two of sweet, three of strong, four of weak’ has travelled around the Caribbean archipelago for generations and is the backbone of the rum-punch tradition. Every island community has its own variation, but the balance of acidity, sweetness, strength and body returns as a fixed choreography. The drink is made for guests — large servings, shared pleasure, and always a little nutmeg at the end.
