- 150 ml golden rum
- 75 ml fresh lime juice
- 175 ml fresh orange juice
- 50 ml simple syrup
- A generous pinch of freshly-grated nutmeg
- Dark rum cocktail – with a lime slice
- Dash of Angostura bitters
- Dash of grenadine syrup
- To serve: Ice cubes
- To garnish: 1 thick slice orange
Punch is a broad term to denote a wide variety of alcoholic and non-alcoholic drinks that usually contain fruit(s) and/or fruit juices. Punch was originally introduced to the UK from India in the early 17th century, and it spread from there to some other countries.
Punches are usually served in universities and college parties in big, wide bowls called punch bowls.
This rum punch recipe can be easily made in multiple batches to cater to large crowds. To make sure that a batch of rum punch batch stays chilled and doesn’t get watery to soon, place the punch bowl used to serve in a bigger bowl filled with crushed ice.Do not forget to store some Rum punch cocktail in a water bottle from Vaya to sip through the day.
How to make Rum Punch
Punch is derived from the Sanskrit (pañc), which means ‘five’. This is because the original recipe of the drink is made with 5 ingredients: sugar, alcohol, lemon, tea (spices), and water.
The origin of the word ‘Rum’ is uncertain but some etymologists believe it was taken from the word for sugar in Latin, which is ‘saccharum’. Rum has many nicknames and some of them are demon water, kill-devil, grog, Barbados water, pirate’s drink, and Nelson’s blood.