Rum Punch 

When in the Caribbean, I add sorrel syrup. Adds even more depth in taste and color. Seems like waaaay too much nutmeg. And usually it's best grated on top as garnish. And "punch" comes from Hindi, paanch, which means five.

This brings back lovely memories of my indomitable mother-in-law, who spent the first several years of her marriage in St. Lucia and who was famous/infamous for her rum punch. Her exact ratios were a closely guarded secret - even my husband, who was very beloved by his mother, is not quite sure. This is our first Christmas without her. Thank you for sharing.

For me, this was quite medicinal. I think perhaps cutting back on the amount of nutmeg? But maybe it’s just a preference. No one who tried this cared for it, and no changes were made to the original recipe.

I made this as recommended first, using captain Morgan’s, not diluting with ice/water, and determined it to be too strong for a pool party sort of vibe- added about 12 oz of coconut water and I liked the strength and flavor.

We made this recipe exactly as written and it was dangerously delicious! I can’t wait to make it again! I tapped my glasses in the leftover simple syrup and then rimmed them with sugar for fun.

Excellent as described. Yes, it's unusual to add in ice and stir -- but it will be served chilled, so it won't get the ice-melt later. I compromised on 2 cups.

Be careful to not overdo the lime. Follow the recipe basics: 1 sour(lime), 2 sweet (sugar), 3 strong (rum) 4 weak (water). Loved this even more after a day in the fridge.

Hi! Very delicious, used fresh lime juice, a generous squeeze of agave syrup, and rum. Poured drink over ice in each glass, topped with nutmeg and a little bit of cloves. Easy and so delicious! Recommend Mt. Gay rum from Barbados. Cheers!

I made this exactly as written and took it to a small dinner party. It was fabulous and a hit with everyone. To me, the ice added before chilling (and eventually pouring over more ice in glasses) is needed to dilute the punch; water is one of the required ingredients in this and other punches. I used a mix of five different rums (El Dorado 5-Year Demerara, Plantation Stiggins' Fancy Pineapple, Myers's Dark, Appleton Estate Signature Blend, and Appleton Estate 12-Year. Don't stint. It's fabulous!

I used Joe's measurements for single serve (below), except I knew I wouldn't want it that sweet, so cut the syrup by 1/2--you can always add, but you can't take away. I also used regular simple because I was feeling lazy, and grated some cinnamon in addition to the nutmeg. I've said, aloud, to myself, three times: this is delicious.

1/3 Lime Juice 1/3 Simple syrup 1/3 Rum Angostura bitters Nutmeg That's it. Makes as much quantity as you want...from a single glass to a jug full. Never, ever dilute with ice as stated in the recipe. Crazy. Only use ice in the serving glass along with another dash of bitters and a sprinkling of nutmeg. My Grenadian recipe uses turbinado sugar and a bit if stick cinnamon and clove for the syrup. One part fresh lime juice, two parts syrup, 3 parts rum and 4 parts water. Grate in nutmeg and chill

1/3 Lime Juice 1/3 Simple syrup 1/3 Rum Angostura bitters Nutmeg That's it. Makes as much quantity as you want...from a single glass to a jug full. Never, ever dilute with ice as stated in the recipe. Crazy. Only use ice in the serving glass along with another dash of bitters and a sprinkling of nutmeg. nd a bit if stick cinnamon and clove for the syrup. One part fresh lime juice, two parts syrup, 3 parts rum and 4 parts water. Grate in nutmeg and chill. Serve in short glasses with lots

I made this based on Joe’s note: in a cocktail shaker with crushed ice, add 4 ounces each of lime juice (2 limes), simple syrup (made per recipe) and rum. Add 1/2 tsp Angostura and a few gratings of nutmeg. Shake briefly and strain into 2 glasses over ice. Add a bit more nutmeg on top. You’re gonna want to make more!

My Grenadian recipe uses turbinado sugar and a bit if stick cinnamon and clove for the syrup. One part fresh lime juice, two parts syrup, 3 parts rum and 4 parts water. Grate in nutmeg and chill. Serve in short glasses with lots of ice and grate more nutmeg over the top. Caution your guests to sip slowly. The rum is hidden amongst those perfectly balanced flavors, but this is a pretty strong drink.

Sounds tasty, but here's my go-to rum punch: 1 freshly squeezed lime 2 One ounce of dark, sweet rum (Zaya works really well) 3 A few ounces (up to you) of Guava nectar. All over ice. Awesome.