Best Trinidad Rum Punch Recipes
TRINIDAD RUM PUNCH
in Trini speak......."dis ent called punch for nuting ".........although seemingly mild, this can certainly pack a punch.......beware!!!........formular is 1 of sour 2 of sweet 3 of strong 4 of weak............ENJOY
Provided by jenny butt
Categories Beverages
Time 15m
Yield 1 punch bowl, 20 serving(s)
Number Of Ingredients 7
Steps:
- to make sugar water:.
- put sugar & water in saucepan, cook over high heat until all sugar is thoroughly dissloved.
- set aside to cool.
- bottle & refidgerate.
- PUNCH:.
- pour ALL ingredients into large punch bowl.
- Stir to combine.
- Add LOTS of ice.
- SERVE in punch glasses OR tall glasses for the brave !
Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 2.1, Carbohydrate 6.5, Fiber 0.1, Sugar 4.7, Protein 0.4
TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)
Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.
Provided by CRYSTAL_CLARE
Categories World Cuisine Recipes Latin American Caribbean
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
- Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.
Nutrition Facts : Calories 857.7 calories, Carbohydrate 119.4 g, Cholesterol 75.8 mg, Fat 19.5 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 283.7 mg, Sugar 109.9 g
RUM PUNCH
Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled, with plenty of ice. An easy-drinking cocktail, this punch gets its deep notes from punchy lime and woodsy-sweet nutmeg. Like many spirits of yesteryear, Caribbean rum tells a greater story - of colonialism and sugar plantation slavery, as well as the enterprise of the West Indian people. In this big-batch recipe, the complex flavors bloom into a bright, expressive libation that truly goes the distance.
Provided by Brigid Washington
Categories cocktails
Time 15m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make a brown sugar simple syrup: Add the brown sugar and 1 1/2 cups water to a small saucepan. Stir to combine, then heat over medium and cook until the sugar dissolves, about 5 minutes. Remove from heat and set aside. (Makes about 2 1/2 cups.)
- While the simple syrup is simmering, juice the limes into a large bowl until you have 2 cups lime juice and pulp. Add 1 3/4 cups of the simple syrup, plus the rum, bitters and nutmeg; stir to combine.
- Using a fine-mesh sieve, strain the punch into a large pitcher. Add 3 cups ice and stir until most, if not all, of the ice has melted and the pitcher is cool to the touch. (Taste the punch at this point and, if desired, add more simple syrup or lime juice.) If not serving right away, refrigerate up to 2 days.
- Serve in ice-filled rocks glasses. Garnish with grated nutmeg or a lime slice, or both.
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