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Barbados Rum Punch

A perfectly balanced blend of dark rum, fresh citrus, and a touch of spice that tastes like a vacation in a glass. This Caribbean classic is simple enough to batch ahead for a crowd, yet complex enough to impress anyone who takes a sip.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: Caribbean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups dark rum preferably Barbadian or other quality Caribbean rum
  • 3/4 cup fresh lime juice about 6 to 8 fresh limes
  • 1/2 cup fresh lemon juice about 4 fresh lemons
  • 1 1/2 cups pineapple juice freshly squeezed if possible
  • 1 cup orange juice freshly squeezed if possible
  • 1/4 cup grenadine
  • 1/2 teaspoon Angostura bitters
  • 1/4 teaspoon nutmeg freshly grated
  • 2 cups ice for serving
  • Lime slices and orange slices for garnish

Equipment

  • Large mixing bowl or pitcher (at least 2 quarts)
  • Measuring cups and spoons
  • Citrus juicer or reamer
  • Bar spoon or long spoon for stirring
  • Ladle for serving
  • Shot glass or jigger for accurate measurements
  • Fine mesh strainer (optional, for pulp removal)

Method
 

  1. Start by juicing your limes and lemons directly into your large mixing bowl. Fresh juice is the bright backbone of the entire punch.
  2. Pour the pineapple juice and orange juice into the bowl with your citrus juices. Stir everything together gently to combine.
  3. Add the dark rum to the juice mixture and stir well to combine.
  4. Slowly pour the grenadine into the punch while stirring to help it blend evenly instead of sinking to the bottom.
  5. Shake in about 1/2 teaspoon of Angostura bitters and stir thoroughly.
  6. Using a microplane grater, grate a small pinch of fresh nutmeg directly into the punch.
  7. Take a small sip and taste for balance. If it's too sweet, add more lime juice; if it's too tart, add a touch more grenadine or a splash of pineapple juice.
  8. Pour the punch into a serving bowl or pitcher and add ice just before serving. Fill glasses over individual ice cubes and garnish each with a lime slice or orange slice.

Notes

Make this punch up to 4 hours ahead and refrigerate it without ice, then add ice just before your guests arrive so it stays cold without becoming watered down. The punch tastes even better after sitting for 15 to 20 minutes, as the flavors have time to meld together.