St. Vincent Rum Punch

photo by loof751

- Ready In:
- 72hrs
- Ingredients:
- 9
- 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
- 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.
- Serve over ice.
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Reviews
-
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
RECIPE SUBMITTED BY
I try to stay away from foods laced with preservatives and use whole grains and organic ingredients whenever its feasible.
I've got a toddler son who inspires me to create healthy, diverse menus. I strive to introduce him to a wide variety of foods and dishes. I began making his food at home the moment he started on solids and have enjoyed every moment of his food exploration so far. Helping him expand his palate and avoid a lifetime of picky eating is a high priority for me.
My biggest recipe hurdle is that I have a terrible habit of not writing down what I've done when I experiment. So, when I create some great new recipe that I just love, I can never manage to duplicate it to perfection. It happens time and time again and I just never seem to learn my lesson.