Rum punch

Rum punch

Rum punch

Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple

  • plus 1 hr chilling, no cook
  • Serves 2
  • Easy

Nutrition per serving

  • Calories 271
  • Carbohydrates 23
  • Saturated Fat 0
  • Sugar 22
  • Protein 1
  • Fat 0
  • Fiber 0
  • Salt 0

Ingredients

  • 175ml freshly squeezed orange juice

  • 75ml freshly squeezed lime juice

  • 150ml good-quality golden rum

  • 50ml sugar syrup

  • dash of grenadine syrup

  • dash of Angostura bitters

  • ice cubes, to serve

  • generous pinch of freshly grated nutmeg

  • 2 thick slices orange, to garnish

  • maraschino cherries, to garnish

Choosing rum

I strongly suggest you use good-quality golden or dark rum, to give your dishes complexity and a spiced mellowness. 



Angostura bitters

We use a dash of this well-known cocktail ingredient in savoury and sweet dishes to enhance flavour.





Method

  1. Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.

  2. Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.