There are as many rum punch recipes and speculated origins as there are islands in the Caribbean. In fact there may even be more when we consider that most families have their own versions of this “get-the-party-started” guarantee that’s always served on the rocks.
Our recipe (which is the best!) is from Ethné's family, in Trinidad, and it respects their rules to the last sip: Angostura bitters is a must followed by grated nutmeg as a finishing touch.
- 1 cup raw sugar
- ½ cup water
- 1 Tbsp Angostura bitters
- 2-2½ cups good dark rum
- ½ cup lime juice
- ½ cup other citrus juice of choice
In a small saucepan, dissolve water and sugar on medium heat. Remove from heat and let cool.
In a pitcher, combine rum, juices, bitters, and syrup.
Fill glasses half-full with ice. Pour punch. Grate a pinch of nutmeg into each glass. Enjoy!