Phil Joy asked for the recipe for the rum punch that I knocked up at the Dales Dough Do and I thought, why shouldn’t everyone get the benefit of my tireless research? It was a Barbados Rum Punch.
The basic measures for rum punches go 1, 2, 3, 4 – 1 of sour, 2 of sweet, 3 of strong, 4 of weak. That is: 1 of lime juice, 2 of simple syrup, three of rum, 4 of water/fruit juice/whatever. I’ve always found that a little sweet so I reverse the sour/sweet quantities.
First you need to make your simple syrup which is nothing more than roughly equal weights of sugar and water brought to the boil and simmered for 10 minutes or so. You can be a bit more elaborate by using light brown sugar and adding a piece of cinnamon stick and the peel of a lime.
Barbados rum punch is a variation that comes from Kenneth Gardinier’s Creole Caribbean Cookery, sadly out of print. 1 of lime, 2 of syrup, 3 of rum, 2 of water. Shake with ice in a cocktail shaker. Add a drop if Angostura and grate a little nutmeg over.
Cockspur, Mount Gay and Appleton are favourite, Wray & Nephew is you’re feeling strong or Martinique rhums if you are in France – St James is good and one of the cheapest although it’s a bit serious the way French rum prices have gone.