Rum Punch
INGREDIENTS DIRECTIONS
1 cup of lime juice ( freshly squeezed )
2 cups of simple syrup ( 2 parts sugar to 1 part water , boiled and cooled )
3 cups of dark Grenadian rum 4 cups of water
1 / 2 teaspoon of freshly grated nutmeg 4 dashes of Angostura bitters
Ice cubes Grenadine syrup ( optional , for color ) Freshly grated nutmeg ( for garnish )
Lime slices and maraschino cherries ( for garnish )
In a saucepan , combine 2 parts sugar and 1 part water . Heat gently , stirring until the sugar dissolves . Let it cool .
In a large pitcher or punch bowl , combine the lime juice , simple syrup , rum , and water . Stir well .
Add the Angostura bitters and freshly grated nutmeg . Stir again .
If desired , add a splash of grenadine syrup to give the punch a pinkish hue and additional sweetness .
Refrigerate the punch for at least 1-2 hours before serving to allow the flavors to meld .
Fill glasses with ice cubes . Pour the chilled rum punch over the ice .
Garnish with a sprinkle of freshly grated nutmeg , a slice of lime , and a maraschino cherry .
Serve and enjoy responsibly !
This recipe captures the essence of Grenada with its use of nutmeg , a spice the island is famous for .
Adjust the ingredients to taste , and you ’ ll have a delicious tropical drink that ’ s perfect for any occasion .
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