Name: Caribbean Rum Punch
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 2 oz (60 ml) fresh lime juice (1 of sour); 4 oz (120 ml) Barddies Simple Syrup (2 of sweet); 6 oz (180 ml) dark or white rum (3 of strong); 8 oz (240 ml) water or fruit juice (4 of weak); Ice, lime wheels, Angostura bitters and nutmeg, to finish

Caribbean rum punch over ice with lime, a cherry and grated nutmeg, on a sunny Caribbean beach — Beach Day

Caribbean rum punch over ice with lime, a cherry and grated nutmeg, shown after dark with neon lighting — After Dark

⏱ 5 min🍸 2 servings🥃 Rum · Built · Batched

Every Caribbean rum shop knows the rhyme: one of sour, two of sweet, three of strong, four of weak. It is a ratio, not a recipe, which is why it works for one glass or a whole fete.

Barddies Simple Syrup is your sweet, so the balance is the same every time. Add a few dashes of Angostura bitters and a grating of nutmeg to finish.

Ingredients

2 oz (60 ml) fresh lime juice (1 of sour)
4 oz (120 ml) Barddies Simple Syrup (2 of sweet)
6 oz (180 ml) dark or white rum (3 of strong)
8 oz (240 ml) water or fruit juice (4 of weak)
Ice, lime wheels, Angostura bitters and nutmeg, to finish

Method

Combine the lime juice, Barddies Simple Syrup, rum and water or juice in a pitcher with ice. Stir well.
Pour into ice-filled glasses.
Add 2 dashes of Angostura bitters on top of each.
Garnish with lime wheels and freshly grated nutmeg.

Tips & Variations

Party batch: multiply every measure by the same number. A cup of lime is 'one', so two cups sweet, three cups rum and four cups water makes 80 oz, about 8 generous glasses.
For the red punch look, add a splash of Barddies Grenadine Syrup.
Make it ahead and chill, but add the ice only when serving so it does not dilute.