Rum Punch Recipe

Read about Lisa Kadane’s rum punch odyssey in the November issue of up! magazine.


2 oz Mount Gay Eclipse rum

3/4 oz fresh-squeezed lime juice

3/4 oz fresh-squeezed lemon juice

2 oz simple syrup (see below)

3 dashes Angostura bitters

3 drops Grenadine

Sprinkle nutmeg

Cherry garnish

Mix all ingredients (except nutmeg and the garnish) with ice, then strain into an ice-packed red wine glass. Garnish with a sprinkle of nutmeg and a cherry.


Simple syrup

1 cup brown sugar

1 cup water

In a saucepan, heat water and sugar over low heat until sugar is dissolved. Cool, portion, label and refrigerate for up to two months.


Recipe from Chesterfield Browne. The Barbados Food & Wine and Rum Festival takes place November 18-21, 2011.


Related links:

Chesterfield Browne’s Virgin Honey cocktail recipe

Bajan Comfort Foods

Victoria’s Art of the Cocktail

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