Loaded with rum, fruit juices and finished with angostura bitters and grated nutmeg, this rum punch recipe will impress your guests.
Total Time
1hr 10min
0.0
0 Ratings
Author: CaribbeanPot
Servings:
8
Ingredients
•
8
Limes
•
2
cups
Grenadine Syrup
•
2
cups
Jamaican Rum
•
1
cup
Coconut Rum
•
2
cups
Pineapple Juice
•
8
Oranges
, juiced
•
5
drops
Angostura Bitters
•
1
dash
Ground Nutmeg
•
as needed
Oranges
, sliced
•
as needed
Pineapples
, sliced
Cooking Instructions
1.
Slice and squeeze the Limes (8) for that freshly squeezed juice.
2.
Add the Pineapple Juice (2 cups), Oranges (8), Coconut Rum (1 cup), Jamaican Rum (2 cups), Grenadine Syrup (2 cups), Angostura Bitters (5 drops), and Ground Nutmeg (1 dash) together with the lime juice into a large container. Mix well and put in the fridge to chill for at least 1 hour. Garnish with slices of Oranges (as needed) and Pineapples (as needed) when serving.
Author's Notes
The traditional way of making rum punch is to use a strong white rum, but I much prefer dark rum as I love the undertones you get from it. If you don’t have Grenadine, use simple syrup, or if you have cane juice syrup that would work well also. Be sure to add crushed or cubed ice before serving.
Nutrition Per Serving
CALORIES
434
FAT
5.0 g
PROTEIN
1.1 g
CARBS
53.9 g
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