Caribbean Rum Punch Recipes
JAMAICAN RUM PUNCH
Lots of fruit with a great subtle taste. Be careful on hot days! Fresh lime juice is key to getting the unique flavor of this punch. Don't skimp!
Provided by barkleylloyd
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 30 g, Cholesterol 4.5 mg, Fat 0.9 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 10 mg, Sugar 20.1 g
CARIBBEAN RUM PUNCH
This delicious concoction is the traditional rum punch recipe used in the West Indies, passed down for years. The old rhyme goes, 'One of sour, two of sweet, three of strong, four of weak.' Any fruit juice can be used. Serve chilled over ice, with fruit garnishes and a sprinkling of grated nutmeg.
Provided by HeatherB
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 10m
Yield 20
Number Of Ingredients 6
Steps:
- In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 21.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 1.8 mg, Sugar 4.4 g
RUM PUNCH
Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple
Provided by Shivi Ramoutar
Categories Cocktails, Drink, Treat
Time 5m
Number Of Ingredients 10
Steps:
- 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.
- Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
Nutrition Facts : Calories 271 calories, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 1 grams protein
RUM PUNCH
Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled, with plenty of ice. An easy-drinking cocktail, this punch gets its deep notes from punchy lime and woodsy-sweet nutmeg. Like many spirits of yesteryear, Caribbean rum tells a greater story - of colonialism and sugar plantation slavery, as well as the enterprise of the West Indian people. In this big-batch recipe, the complex flavors bloom into a bright, expressive libation that truly goes the distance.
Provided by Brigid Washington
Categories cocktails
Time 15m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make a brown sugar simple syrup: Add the brown sugar and 1 1/2 cups water to a small saucepan. Stir to combine, then heat over medium and cook until the sugar dissolves, about 5 minutes. Remove from heat and set aside. (Makes about 2 1/2 cups.)
- While the simple syrup is simmering, juice the limes into a large bowl until you have 2 cups lime juice and pulp. Add 1 3/4 cups of the simple syrup, plus the rum, bitters and nutmeg; stir to combine.
- Using a fine-mesh sieve, strain the punch into a large pitcher. Add 3 cups ice and stir until most, if not all, of the ice has melted and the pitcher is cool to the touch. (Taste the punch at this point and, if desired, add more simple syrup or lime juice.) If not serving right away, refrigerate up to 2 days.
- Serve in ice-filled rocks glasses. Garnish with grated nutmeg or a lime slice, or both.
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