St. Vincent Rum Punch

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.

• Ready In: 72 hrs
• Yields: 1 punch bowl

Ingredients

• 24  ounces rum
• 48  ounces water
• 1⁄2 cup sugar
• 1⁄4 cup lime juice
• 1 1⁄8 cups  orange juice
• 1 1⁄8 cups  pineapple juice
• 1⁄2 cup  grenadine
• 1⁄4 teaspoon 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.