Rum Punch Recipe
Read about Lisa Kadane’s rum punch odyssey in the November issue of up! magazine.
2 oz Mount Gay Eclipse rum
3/4 oz fresh-squeezed lime juice
3/4 oz fresh-squeezed lemon juice
2 oz simple syrup (see below)
3 dashes Angostura bitters
3 drops Grenadine
Mix all ingredients (except nutmeg and the garnish) with ice, then strain into an ice-packed red wine glass. Garnish with a sprinkle of nutmeg and a cherry.
1 cup brown sugar
1 cup water
In a saucepan, heat water and sugar over low heat until sugar is dissolved. Cool, portion, label and refrigerate for up to two months.
Recipe from Chesterfield Browne. The Barbados Food & Wine and Rum Festival takes place November 18-21, 2011.
Chesterfield Browne's Virgin Honey cocktail recipe
Bajan Comfort Foods
Victoria’s Art of the Cocktail