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Rum Punch The Caribbean Classic
When most people think of the Caribbean islands, they imagine sipping on a glass of rum punch while taking in the sunset on a white sandy beach or other photogenic spot. Truth be told, rum punch is not as common a drink with locals as you would think; in fact, rum and coke or coconut water is one of the most popular sundowners for Saint Lucians kicking back at the end of the day. One thing about rum punch though, is that no two hosts or bartenders make it the same, and recipes are as diverse as they are delicious – some are even top secret. Here’s one of Tropical Traveller’s favourites – you must use Saint Lucian rums of course! You’ll need…
• 1 cup fresh lime juice • 2 cups white or amber rum • 1 cup coconut rum • 2 cups pineapple juice • 2 cups orange juice • 5-8 drops of Angostura bitters • Dash of fresh ground nutmeg • Pineapple slices, for garnish
The traditional way of making rum punch is to use a strong white rum, but amber or dark rum make a perfect substitute with subtle flavour undertones. If you don’t have Grenadine, use a simple syrup or if cane juice syrup. Be sure to add crushed or cubed ice before serving in a tall glass, decorated with tropical fruits. Umbrellas optional. Cheers!