Rum Punch is a refreshing cocktail that is perfect for a sunny summer’s day. This cocktail usually consists of rum (light, dark, or coconut) and lots of fruit juice like pineapple, orange juice, lemon or lime juice. However, there are different types of rum punch you can try from around the world.
Bajan punch is one of the oldest rum punches and has a simple recipe enshrined in a national rhyme: “One of Sour, Two of Sweet, Three of Strong, Four of Weak.”
That is: one-part lime juice, two parts sweetener, three parts rum and four parts water. This is served with a dash or two of Angostura bitters and nutmeg.
The drink was originally brought to England from India by sailors and employees of the British East India Company in the early 17th century.
The cocktail then found its way to the Caribbean and became what we now know today as Rum Punch.
How to make Rum Punch
Jim and Tonic’s Head Bartender & Mixologist Seb Stefan explains how to make this classic cocktail in six simple steps.
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- 35 ml white rum
- 35 ml dark rum
- 25 ml amaretto
- 15 ml lime juice
- 35 ml pineapple juice
- 35 ml orange juice
- 3 dashes angostura bitters
- Cocktail shaker (either 3-piece Manhattan or Boston tin shaker)
1. Start off by adding your measurements of pineapple, orange and lime juice into the cocktail shaker. Fresh juices are preferred but carton juice works just fine.
2. Add an additional 10ml of Demerara sugar for added depth of flavour and 2 dashes of Angostura bitters, which you can find in most off-licenses or online alcohol retailers.
3. Next add your amaretto, white and dark rum measures to the tin shaker. I would recommend using a fine Demerara rum for the dark rum and an Agricol style or Clairin for the white rum, as the rum you choose will influence the character, body and flavour depth of the cocktail.
4. Now it’s time to fill up the shaker with ice and close it tight. Give that a firm shake for about 10 seconds then gentle tap and open it.
5. You will be using the fine strainer to pour all the liquid content of the shaker into your glass. A hi-ball or hurricane glass is recommended.
6. Add ice to the glass and garnish with an orange slice and 1 spring of fresh mint. Or for a truly insta-grammable tropical look opt for a couple of Pineapple leafs.
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Mr Stefan said: “The beauty of the rum punch is that every bartender has their own recipe and there are so many variations by simply playing about with different juice combinations.
“Cranberry & Orange is another personal favourite of mine.”
Jim and Tonic offer a Thursday to Sunday home delivery service within London zones 1 to 3 where you can order pre-batch bottles of their Rum Punch cocktail alongside 7 other classic and signature freshly made read-made cocktails.
J&T founder Jim said: “Although gin is our main thing, rum is the next category that we want to venture into.
“Having recently invested in specialist second-hand rum distilling equipment we are currently developing a white rum recipe which we hope to launch before the end of the year, with spiced and aged rums to hopefully follow.
“Rum is growing in popularity in the UK with an increased number of British producers and blenders popping up.”
If you’re looking for something a bit coconutty, try this recipe from BBC Good Food.
How to make Coconut Rum Punch
- 500ml pineapple juice
- 500ml mango juice
- 250ml Malibu rum
- 250ml coconut milk
Put all the ingredients in a jug, mix well and chill.
To serve, add ice to glasses, pour over the rum punch and decorate with pineapple & lime skewers.
Then sit back, close your eyes and be transported to the Bahamas.
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