Name: Jamaican Rum Punch
Cuisine: Jamaican
Ingredients: 2 cups Jamaican white rum (Wray & Nephew Overproof); 1 ½ cups fresh orange juice; 1 ½ cups pineapple juice; ¾ cup lime juice; ½ cup grenadine syrup; 2 tbsp simple syrup (optional); Dash of Angostura bitters; Freshly grated nutmeg (optional, garnish); Slices of lime, orange, or pineapple (for garnish)

Jamaican Rum Punch

Prep: 10 min · Chill: 1 hr · Serves: 4–6

Ingredients

2 cups Jamaican white rum (Wray & Nephew Overproof)
1 ½ cups fresh orange juice
1 ½ cups pineapple juice
¾ cup lime juice
½ cup grenadine syrup
2 tbsp simple syrup (optional)
Dash of Angostura bitters
Freshly grated nutmeg (optional)
Citrus or pineapple slices for garnish

Directions

In a large jug or punch bowl, combine rum, orange juice, pineapple juice, lime juice, grenadine, and simple syrup. Stir well.
Add a few dashes of Angostura bitters and mix again.
Chill in the fridge for at least 1 hour or serve immediately over ice.
Garnish each glass with citrus or pineapple slices. Add a sprinkle of nutmeg for a traditional touch.

Tips and Tricks

Use the traditional rhyme to balance your punch: "One of sour, two of sweet, three of strong, and four of weak."

For a lighter punch, reduce the rum or add sparkling water for fizz.