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Bequia Rum Punch

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  • Bequia Rum Punch

    A past friend of mine who honeymooned in the Grenadines long ago brought this recipe back with him and I have used it for many years. I found that substituting finely ground allspice for the nutmeg improves the flavor... at least to my taste buds.

    Cheers!!

    Bequia Rum Punch

    3 C. passion fruit juice (24 oz.)
    2 C. of both pineapple and guava juice (16 oz. and 16 oz.)
    1 C. orange juice (8 oz.)
    ¾ C. lime juice (6 oz.)
    ½ cup grenadine syrup (4 oz.)
    1 C. of both light and dark rum (8 oz. and 8 oz.)
    ½ C. aged or spice rum (Appeltons, Myers, etc.) (4 oz.)
    8-10 shakes of Angostura bitters
    1/8 tsp. grated nutmeg
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Mix all ingredients together in a gallon container. Serve in glasses full of ice and garnish each serving with a few additional drops of Angostura bitters and pinch of nutmeg.
    The recipe as above will yield approximately 3 quarts. It should be plenty strong, however to serve a gallon+ at “Sneaky Pete” strength substitute these ingredient amounts as follows…

    3 C. light rum (24 oz.)
    2 C. dark rum (16 oz.)
    1 C. lime juice (8 oz.)
    ¾ C. grenadine syrup (6 oz.)

    If you are unable to find the more exotic juices fresh you can substitute an equal amounts of juice concentrate. Dole makes a Pine-Passion blend and a Guava blend that can usually be found in the frozen concentrate section that will suffice in a pinch as well.
    ==============

    Drinking is like playing golf... you'd best be prepared to play every club in your bag.

    Steve the Bartender


    There are no bad briskets... only poorly executed ones.

    Steve the Food Man



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