Rum Punch
The Caribbean party staple following the classic island rhyme -- one of sour, two of sweet, three of strong, four of weak.
Ingredients
- 2 oz Dark rum
- 1 oz White rum
- 1 oz Fresh lime juice
- 1 oz Orange juice
- 2 oz Pineapple juice
- 0.5 oz Grenadine
- 0.3 oz Simple syrup
- 2 dashes Angostura bitters
- freshly grated nutmeg (garnish) garnish
- orange wheel (garnish) garnish
- maraschino cherry (garnish) garnish
Pairs With
Complement with Caribbean slow-cooked meats, island rice and beans, grilled fish, or jerk-spiced dishes—the balanced sweetness and strength work across bold, rustic island fare.
Instructions
Add dark rum, white rum, lime juice, orange juice, pineapple juice, grenadine, simple syrup, and bitters to a shaker
Fill with ice and shake vigorously for 10-12 seconds
Strain into a highball glass filled with fresh ice
Float a dash of dark rum on top by pouring it over the back of a spoon
Garnish with grated nutmeg, an orange wheel, and a cherry
Tips
The Bajan rhyme for punch is: one of sour, two of sweet, three of strong, four of weak -- scale it up for batch serving Freshly grated nutmeg on top is the signature Caribbean finishing touch; do not skip it Make a large batch in a pitcher or punch bowl for parties by multiplying all ingredients proportionally