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RECIPE
10 INGREDIENTS2 STEPS1HR 10MIN

Caribbean Rum Punch

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CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Loaded with rum, fruit juices and finished with angostura bitters and grated nutmeg, this rum punch recipe will impress your guests.
1HR 10MIN
Total Time
10MIN
Active Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
2 cups
Grenadine Syrup
2 cups
Jamaican Rum
1 cup
Coconut Rum
2 cups
Pineapple Juice
5 drops
Angostura Bitters
1 dash
Ground Nutmeg
as needed
Oranges , sliced
for garnish
as needed
Pineapples , sliced
for garnish

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Nutrition Per Serving

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CALORIES
471
FAT
5.2 g
PROTEIN
1.7 g
CARBS
63.5 g

Author's Notes

The traditional way of making rum punch is to use a strong white rum, but I much prefer a dark rum as I love the undertones you get from it. If you don’t have Grenadine, use a simple syrup or if you have a cane juice syrup that would work well also. Be sure to add crushed or cubed ice before serving.

Cooking Instructions

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Step 1
Slice and squeeze the Lime (8) for that freshly squeezed juice.
Step 2
Add the Pineapple Juice (2 cup), Orange Juice (2 cup), Coconut Rum (1 cup), Jamaican Rum (2 cup), Grenadine Syrup (2 cup), Angostura Bitters (5 drop), 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 Orange (as needed) and Pineapple (as needed) when serving.

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Nutrition Per Serving
Calories
471
% Daily Value*
Fat
5.2 g
7%
Saturated Fat
3.0 g
15%
Trans Fat
--
--
Cholesterol
18.1 mg
6%
Carbohydrates
63.5 g
23%
Fiber
1.1 g
4%
Sugars
57.4 g
--
Protein
1.7 g
3%
Sodium
51.3 mg
2%
Vitamin D
--
--
Calcium
29.9 mg
2%
Iron
0.6 mg
3%
Potassium
243.4 mg
5%
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