Drinks
Spice Isle Nutmeg Rum Punch
The Quirky Foodster Team
Ingredients
- 180 ml (3/4 cup) grenadian dark rum
- 180 ml (3/4 cup) fresh orange juice
- 60 ml (1/4 cup) fresh lime juice
- 30 ml (2 tbsp) grenadine syrup
- 45 ml (3 tbsp) simple syrup
- 1/2 tsp (1/2 tsp) whole nutmeg, freshly grated
- 4 dashes (4 dashes) angostura bitters
- As needed (as needed) ice
Method
- Combine rum, orange juice, lime juice, grenadine and simple syrup in a shaker or pitcher with ice.
- Shake or stir well until thoroughly chilled.
- Strain into glasses filled with fresh ice.
- Add a few dashes of bitters to each glass.
- Finish each drink with a generous grating of fresh nutmeg on top.
Introduction: Grenadian rum punch leans on the island's two great exports — rum and nutmeg — blending them with citrus and spice into a party staple served at beach limes, weddings and tourist welcome receptions.
Cultural Background: Grenadian rum punch leans on the island's two great exports — rum and nutmeg — blending them with citrus and spice into a party staple served at beach limes, weddings and tourist welcome receptions.
Tips: Always grate nutmeg fresh at the very end — its aroma fades quickly once exposed to air. Adjust grenadine and simple syrup to taste depending on the sweetness of your citrus.
Variations: Make it non-alcoholic by omitting rum and adding extra orange juice and a splash of soda water. Add a float of overproof rum on top for a stronger finish.
Storage: Best mixed fresh; a pre-mixed batch (without ice) can be refrigerated up to 2 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 210 kcal, 0 g protein, 0 g fat, 22 g carbohydrate per serving.
FAQs:
Q: Can I make a non-alcoholic version for a crowd?
A: Yes, replace rum with equal parts orange and pineapple juice.
Q: What rum works best?
A: A Grenadian dark rum is traditional, but any good quality dark or spiced rum will work.
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