Rum Punch Recipe - Cooking Index
Rum Punch Recipe - Cooking Index
| 1 1/2 oz | 42g | Fresh lime juice - (1 jigger) |
| 1 1/2 oz | 42g | Simple syrup - (1 jigger) |
| 3 oz | 85g | Dark rum - (2 jiggers) |
| = (preferably from Barbados) | ||
| 2 | Angostura bitters - (to 3) | |
| 1 1/2 oz | 42g | Cold water - (1 jigger) |
| Fresh nutmeg - to taste |
Note: To make a simple syrup, combine equal amounts of sugar and water in a small saucepan. Bring it to a boil, reduce the heat and simmer to dissolve the sugar. Let it cool completely. It will keep, stored in a covered container in the refrigerator, for several months. For a slightly different flavor, substitute 1/2 jigger maple syrup for the simple syrup.
Combine the lime juice, simple syrup, rum and bitters in an ice-filled glass jar with a tight-fitting lid. Add cold water. Shake until it is completely mixed. Taste and add more simple syrup, bitters or lime if you like -- it should be tart but still sweet. Pour over ice in a squat glass. Grate the nutmeg thickly over the top and serve. (Components can be scaled up in direct proportion to make a pitcherful.)
This recipe yields 1 serving.
Each serving: 278 calories; 0 protein; 23 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium.
Source:
The Los Angeles Times, 08-20-2003
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