thepancollective: trinidadian rum punch

Limes One of the things we Trinis are known for is our rum punch. It must be understood that Trinidadian rum punch isn't the pink concoction that you probably had during your last Caribbean vacation, garnished with a marischino cherry and a paper umbrella; no sir, Trinidadian rum punch is the Real Deal. It's tart. It's strong. And it's certainly not fof the faint of heart.

My father taught me how to make rum punch, and for many years I resisted giving the "recipe" to anyone -- in part, in order to keep an air of mystery around the whole thing (I mean really, nothing ensures that you're invited to all the great parties overseas than having a secret rum drink recipe). But the truth is, because I learned by watching my father make the drink, there wasn't really a "recipe" that I followed -- it was all by look and by taste.

I have, however, had a change of heart, and so will share with you the recipe for you to make at home. Again, because amounts aren't precise, you may have to practice a few times to get it right. But I've never heard anyone complain about having to practice making (and drinking) rum punch.

So, without further ado:

The cool thing is that recipe itself is surprisingly easy, and can be remembered by memorizing a little poem:

One of Sour,
Two of Sweet.
Three of Strong,
Four of Weak.

Translated, this means:

One part "sour," which means freshly squeezed lime juice (do NOT use bottled lime juice -- only fresh lime juice will do!);
Two parts "sweet," which refers to a simple syrup (sugar + water);
Three parts "strong" -- rum (only golden rum, NOT white rum);
Four parts "weak" -- served over ice.

Get it?

Okay, to break it down into recipe form: the following would be how you'd make a gallon of Trinidadian rum punch:

1. Squeeze enough limes to make 2 cups fresh lime juice. Pour into a gallon container.

2. Pour 4 cups of water into a large pot, and heat to boiling. Once boiling, reduce to simmer, and START POURING SUGAR INTO THE POT LIKE A MADPERSON. Seriously, just keep pouring and stirring until the sugar dissolves, and keep doing this until the sugar-water mixture is the consistency of, say, cooking oil. You're going to go through almost an entire pound of sugar, and worry about your dental health. Trust me, you haven't made a mistake.

Once the sugar-water mixture is cool, add to the gallon container.

3. Pour 6 cups of golden rum into the gallon container. When in Trinidad, I use Fernandes Black Label rum; however, since it's difficult to get Trini rum in the States, Bacardi Gold will do. Do NOT use white rum -- it just doesn't taste right. It has to be gold.

Stir, and pour over ice. Add a dash of Angostura Bitters (available at most liquor stores), and a dash of grated nutmeg to your glass.

Enjoy!