St. Vincent Rum Punch
"I spent quite a bit of time living on the island of St. Vincent in the West Indies and picked up this Rum Punch recipe from the Grand View Hotel there. I cut the ingredients in half as the original recipe was for a huge quantity. Also, the amount of rum and water was unclear. I interpreted the rum to water ratio as 1 part rum to 2 parts water since the original recipe does not quantify an actual amount of either. If you use a normal size bottle of rum and double the amount for the water, you should be fine. It takes a few days to make, but is definitely worth the effort."
photo by loof751
- Ready In:
- 72hrs
- Ingredients:
- 9
- Yields:
-
1 punch bowl
ingredients
- 680.38 g rum
- 1360.77 g water
- 118.29 ml sugar
- 59.14 ml lime juice
- 266.16 ml orange juice
- 266.16 ml pineapple juice
- 118.29 ml grenadine
- 1.23 ml nutmeg
- bitters, for color
directions
- Mix together all ingredients and splash in a couple of shakes of angstrom bitters, then let sit at room temperature for 3 to 4 days.
- Serve over ice.
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Reviews
-
great recipe! i made this for New Year's Eve. I too made a batch with coconut rum, and it added a nice tropical flair. I keep it in the fridge in case guests pop in. -
Oh boy did I love this! I made 1/4 of the recipe and, difficult as it was, I waited the 3 days for the mixture to "age". What a treat I had at the end of the wait! Served over ice, this is smooth and sweet and delicious! I made part with regular rum and part with coconut rum and both were delightful! Thanks for sharing this keeper! Made for Fall PAC 2008
RECIPE SUBMITTED BY
I try to stay away from foods laced with preservatives and use whole grains and organic ingredients whenever its feasible.
I've got a toddler son who inspires me to create healthy, diverse menus. I strive to introduce him to a wide variety of foods and dishes. I began making his food at home the moment he started on solids and have enjoyed every moment of his food exploration so far. Helping him expand his palate and avoid a lifetime of picky eating is a high priority for me.
My biggest recipe hurdle is that I have a terrible habit of not writing down what I've done when I experiment. So, when I create some great new recipe that I just love, I can never manage to duplicate it to perfection. It happens time and time again and I just never seem to learn my lesson.
