Rum punch
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- Preparation and cooking time
- Prep:
- plus 1 hr chilling, no cook
- Easy
- Serves 2
Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple
| Nutrient | Unit |
|---|---|
| kcal | 271 |
| fat | 0g |
| saturates | 0g |
| carbs | 23g |
| sugars | 22g |
| fibre | 0g |
| protein | 1g |
| salt | 0g |
Ingredients
- 175ml freshly squeezed orange juice
- 75ml freshly squeezed lime juice
- 150ml good-quality golden rum
- 50ml sugar syrup
- dash of grenadine syrup
- dash of Angostura bitters
- ice cubes, to serve
- generous pinch of freshly grated nutmeg
- 2 thick slices orange, to garnish
- maraschino cherries, to garnish
Method
- STEP 1
Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
- STEP 2
Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
RECIPE TIPS
CHOOSING RUM
I strongly suggest you use good-quality golden or dark rum, to give your dishes complexity and a spiced mellowness.ANGOSTURA BITTERS
We use a dash of this well-known cocktail ingredient in savoury and sweet dishes to enhance flavour.Goes well with
Recipe from Good Food magazine, August 2015
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