Total Time
72hrs
Prep 72 hrs
Cook 0 mins

I spent quite a bit of time living on the island of St. Vincent in the West Indies and picked up this Rum Punch recipe from the Grand View Hotel there. I cut the ingredients in half as the original recipe was for a huge quantity. Also, the amount of rum and water was unclear. I interpreted the rum to water ratio as 1 part rum to 2 parts water since the original recipe does not quantify an actual amount of either. If you use a normal size bottle of rum and double the amount for the water, you should be fine. It takes a few days to make, but is definitely worth the effort.

Ingredients Nutrition

  • 680.38 g rum
  • 1360.77 g water
  • 118.29 ml sugar
  • 59.14 ml lime juice
  • 264.98 ml orange juice
  • 264.98 ml pineapple juice
  • 118.29 ml grenadine
  • 1.23 ml nutmeg
  • bitters, for color

Directions

  1. Mix together all ingredients and splash in a couple of shakes of angstrom bitters, then let sit at room temperature for 3 to 4 days.
  2. Serve over ice.
Most Helpful

5 5

great recipe! i made this for New Year's Eve. I too made a batch with coconut rum, and it added a nice tropical flair. I keep it in the fridge in case guests pop in.

5 5

Oh boy did I love this! I made 1/4 of the recipe and, difficult as it was, I waited the 3 days for the mixture to "age". What a treat I had at the end of the wait! Served over ice, this is smooth and sweet and delicious! I made part with regular rum and part with coconut rum and both were delightful! Thanks for sharing this keeper! Made for Fall PAC 2008