Best St Vincent Rum Punch Recipes
CARIBBEAN RUM PUNCH
This delicious concoction is the traditional rum punch recipe used in the West Indies, passed down for years. The old rhyme goes, 'One of sour, two of sweet, three of strong, four of weak.' Any fruit juice can be used. Serve chilled over ice, with fruit garnishes and a sprinkling of grated nutmeg.
Provided by HeatherB
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 10m
Yield 20
Number Of Ingredients 6
Steps:
- In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 21.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 1.8 mg, Sugar 4.4 g
JAMAICAN RUM PUNCH
Lots of fruit with a great subtle taste. Be careful on hot days! Fresh lime juice is key to getting the unique flavor of this punch. Don't skimp!
Provided by barkleylloyd
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 30 g, Cholesterol 4.5 mg, Fat 0.9 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 10 mg, Sugar 20.1 g
ST VINCENT RUM PUNCH
This is a classic rum punch recipe that follows the 1 of sour, 2 of sweet, 3 of strong and 4 of weak formula. The way it is served makes it uniquely St Vincent, or maybe it's just that my parents had a fridge that made crushed ice! For whatever reason, this punch makes me think of St Vincent. I told my Caribbean friends that I made a mean rum punch and I don't think they believed me. After tasting it they all decided that we had to use this recipe at our next steelpan performance. (check out my website link for band news.) This makes a very strong drink that gets progressively weaker. See the note at the bottom of the recipe.
Provided by RonaNZ
Categories Punch Beverage
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the sugar and water in a saucepan and heat to dissolve the sugar. Set aside to cool. This should give you 2 cups of sugar syrup.
- Juice enough limes to yield 1 cup of juice. Add to the sugar syrup. That is the 1 of sour and 2 of sweet. Our family called this mixture "gunge" because the raw sugar in St Vincent made a cloudy mixture that, when mixed with the lime juice, looks a bit unpleasant and gungy - tastes great though! The sugar in New Zealand gives a clearer syrup. Pour the gunge into a bottle if you are not following the punch bowl recipe.
- If you are serving this in a punch bowl, pour the gunge and rum into a bowl. Add 3 cups of water and lots of ice (some ice will melt to make 4 cups). Add a few splashes of Angostura bitters on the top and grate some fresh nutmeg on top. That's a bit boring so - here's a better recipe.
- Fill a glass with crushed ice so that it is packed right to the top of the glass.
- Pour in one measure of gunge and one measure of rum. A "measure" is anything you like. This is still going to be a 1-2-3-4 recipe.
- Mix with a straw.
- Add a few drops of Angostura bitters so that it floats on the top and grate some fresh nutmeg on top. I have a special mini-grater just for nutmeg.
- You will notice there is no "4 of weak" in this recipe. The ice is the "weak", some of which will melt immediately. The idea is that you sip this slowly and when the member of the opposite sex that you are talking to starts to look incredibly attractive, it's time to put your drink down and go on the dancefloor. When you come back, more ice will have melted and you'll appreciate the longer drink!
- I have worked out the number of servings based on 2 fluid oz of rum or 4 drinks per cup of rum, which is quite a large drink. The size of the drink is up to you. The proportions will still be the same.
ST. VINCENT RUM PUNCH
I spent quite a bit of time living on the island of St. Vincent in the West Indies and picked up this Rum Punch recipe from the Grand View Hotel there. I cut the ingredients in half as the original recipe was for a huge quantity. Also, the amount of rum and water was unclear. I interpreted the rum to water ratio as 1 part rum to 2 parts water since the original recipe does not quantify an actual amount of either. If you use a normal size bottle of rum and double the amount for the water, you should be fine. It takes a few days to make, but is definitely worth the effort.
Provided by Green Cuisine
Categories Punch Beverage
Time P3D
Yield 1 punch bowl
Number Of Ingredients 9
Steps:
- Mix together all ingredients and splash in a couple of shakes of angstrom bitters, then let sit at room temperature for 3 to 4 days.
- Serve over ice.
VANILLA RUM PUNCH
I started making this rum punch years ago from a Bacardi recipe. The little book is long gone, but I know it by heart . . . This punch is very potent, but doesn't taste very boozy.
Provided by Chelley-Chelle
Categories Punch Beverage
Time 3m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- in advance, mix the three cans of concentrate with the club soda, the rum, vanilla and nutmeg. Set aside and chill, preferably overnight.
- Just before serving, add the sprite.
Nutrition Facts : Calories 192.7, Fat 0.1, Sodium 26.2, Carbohydrate 23.3, Fiber 0.1, Sugar 11.7, Protein 0.1
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