Caribbean rum punch
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Caribbean rum punch
Whatever way you make your rum punch (and it tends to change from island to island, even town to town), there are two absolute necessities: overproof (higher alcohol content) Caribbean white rum and lots of lime
Serves: 6
Prep time: 15 minsTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 6-7 limes
- 300ml overproof white rum
- 150ml coconut rum (such as Malibu)
- 150ml dark rum
- 350ml orange juice
- 250ml strawberry syrup (such as Sea Isle Strawberry Syrup) or grenadine
- 250ml pineapple juice
- 8-10 drops of Angostura bitters
- large pinch of nutmeg
- slices of orange and pineapple for garnish
- ice to serve
Step by step
- Start by juicing the limes – you need about 175ml juice. Pour into a large jug or container and add all the other ingredients, apart from the fresh fruit and ice. Chill very well.
- When ready to serve, pour into glasses with plenty of ice and serve with the fruit to garnish.
