Jamaican Rum Punch Recipe
I thought for a long time about the content of this blog and decided to post a recipe for an old-time Jamaican favorite, Rum Punch. I decided on this not necessarily because it is a wonderful summer drink, but because of its contents and potential parallels with life. Specifically, the recipe calls for, “sour, sweet, strong and weak” which pertains to specific ingredients used that I have described in more detail below. The strong I perceive to be those days when we are at our best, the weak for those days that we are not, the sweet for those days that are perfect and the sour for those days that are tough. Yet, all four are necessary parts of life and when embraced and managed, can be combined to make a wonderful, delicious, and potent final product.
I hope you try the recipe and enjoy it to the fullest!
The secret formula to making a good Jamaican rum punch cocktail is 1 part sour, 2 parts sweet, 3 parts strong and 4 parts weak. The lime is sour, the syrup is sweet, the rum is strong, and the fruit juice is weak.
- measure sour (lime juice)
- measure sweet (sugar or clear syrup)
- measure strong (rum)
- measure weak (water/fruit juice); use less sugar if using fruit juice
Stir all together. Garnish with fresh fruit and serve in small punch glasses. Serve over ice.
Substitute a little honey for some sugar to make the drink smoother.
A little Grenadine syrup and a few drops of Angostura bitters will give it more flavor: so, too, would a little pineapple juice.
Enjoy!