Hope everyone had a fun Memorial Day! I was in St. Lucia this past weekend for a wedding and was awed by the beauty (and cuisine) of the island. Now, I usually post recipes that I create, but I made a special request to learn how to make this delicious cocktail and just can’t keep it to myself. This rum punch will be the signature drink this summer for all of my bbq’s and cookouts.
Now, it’s my understanding that each island lays claim to the original rum punch, and I am not taking any sides! But this version is fruity, a bit strong, but goes down easy (it may have supplied a significant percentage of my vitamins this weekend…). I also wasn’t completely exact with my measurements here (i’ll let you guess why!), but it’s easy enough to do to your personal tastes.
As with all rum punches, it’s best to make this a day or two in advance to let the flavor intensifies. Juices, bitters, rum, and a few key spices make this a gorgeous warm weather cocktail.
Enjoy! and thank you Diane for the tutorial!
Serves 10 to 12
3 cups orange juice
3 cups pineapple juice
1 cup lime juice
a healthy pinch of cinnamon
a healthy pinch of nutmeg
6 generous shakes of angostura bitters
2 1/2 cups dark or light rum
grenadine syrup (will give amount in the procedure)
1 1/4 cups simple syrup
In a large bowl or pitcher, mix together juices, spices, bitters and rum. Add grenadine syrup until the punch reaches the color of a flaming sunset. Grenadine syrups differ in sweetness, so I like to add the simple syrup after this point and taste along the way to make sure it’s not too sweet.
Again, it’s great to refrigerate it for a few hours or overnight to let the flavors combine, but it’s also delicious served immediately. Serve over ice.