Rum Punch
Published June 23, 2022
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups light or dark brown sugar
16 limes
2 ½ cups good dark Caribbean rum (such as Ten to One)
4 teaspoons Angostura bitters
2 teaspoons freshly grated nutmeg (from about 1 whole nutmeg seed), plus more for garnish
3 cups ice, plus more for serving
Lime slices, for garnish (optional)
Nutritional analysis per serving (8 to 12 servings)
33 grams carbs; 251 calories; 3 grams fiber; 12 milligrams sodium; 1 gram protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make a brown sugar simple syrup: Add the brown sugar and 1 ½ cups water to a small saucepan. Stir to combine, then heat over medium and cook until the sugar dissolves, about 5 minutes. Remove from heat and set aside. (Makes about 2 ½ cups.)
- Step 2
While the simple syrup is simmering, juice the limes into a large bowl until you have 2 cups lime juice and pulp. Add 1 ¾ cups of the simple syrup, plus the rum, bitters and nutmeg; stir to combine.
- Step 3
Using a fine-mesh sieve, strain the punch into a large pitcher. Add 3 cups ice and stir until most, if not all, of the ice has melted and the pitcher is cool to the touch. (Taste the punch at this point and, if desired, add more simple syrup or lime juice.) If not serving right away, refrigerate up to 2 days.
- Step 4
Serve in ice-filled rocks glasses. Garnish with grated nutmeg or a lime slice, or both.
The remaining brown sugar simple syrup can be stored in the refrigerator in an airtight container for at least 2 weeks and used to sweeten iced tea or coffee.
Private Notes
Comments
1/3 Lime Juice 1/3 Simple syrup 1/3 Rum Angostura bitters Nutmeg That's it. Makes as much quantity as you want...from a single glass to a jug full. Never, ever dilute with ice as stated in the recipe. Crazy. Only use ice in the serving glass along with another dash of bitters and a sprinkling of nutmeg.
Yes, my Trinidadian grandmother's recipe, which my father made and kept in a plastic cider container in the freezer! Always ready for the guests to arrive!
How about a per drink recipe?
Awesome summertime drink! Made only for myself so did a drink at a time (thx joe!) but probably should've made the full amount, then keep rest in the fridge, cuz I kept making more of this deliciousness on a hot summer day. Lazy day tweaks: - subbed maple syrup for the simple syrup - coconut water to taste vs water in recipe (but less quantity) Might've been lazy but I think I'll make it this way from now on!
Made as written and glad I did as it was delicious. Never had Rum Punch before, so nothing to compare it too but the flavors melded cleanly together and it was a smooth cocktail. Agree with others that it goes down quick, so be careful!
When in the Caribbean, I add sorrel syrup. Adds even more depth in taste and color. Seems like waaaay too much nutmeg. And usually it's best grated on top as garnish. And "punch" comes from Hindi, paanch, which means five.