Rum Punch

20120304_162943This recipe is courtesy of our great friends Doug and Kathleen, who lived in Barbados for two years.  It’s the standard Bajan rum punch recipe that they found printed on a souvenir dish towel.  It couldn’t be simpler.  Just remember:

“One Sour, Two Sweet, Three Strong, Four Weak”

The quantity can be adjusted for any number of drinks.  Use a one-ounce measure for a single cocktail or a four-ounce measure for four drinks, etc.

I like to make a big batch of rum punch in a growler and keep it in the fridge, the Bajan way.  That way, you can have a refreshing Rum Punch whenever the mood strikes.


Fresh squeezed lime juice
Simple syrup*
Rum – ideally, Mount Gay Rum from Barbados
Water and Ice
Ground nutmeg


Choose your measure depending on the size batch you want to make.   The recipe that follows fills a 64 ounce growler or jar with lid.

Combine in a growler:

6 ounces fresh lime juice
12 ounces simple syrup
18 ounces rum
24 ounces water

Shake vigorously
Fill tall glasses with ice
Pour punch into glasses
Sprinkle with nutmeg
Shake bitters over the top

Serve and enjoy!

Store extra punch in the refrigerator in the sealed growler.  It will keep for at least a week.

*Simple syrup is easily made by combining equal parts of sugar and water in a sauce pan and heating and stirring until dissolved.  Cool completely before using.  You can also substitute maple syrup for simple syrup in this drink.  The result is deeper flavored, and just as delicious.

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