Table of Contents
- Get the Party Started Rum Punch
- What is in rum punch
- Angostura rum punch recipe
- How to Drink Trinidad Rum Punch
- Similar recipes found on flaevor.com
- Recipe: Trinidad Rum Punch Recipe
- The Origins of Trinidad Rum Punch
Get the Party Started Rum Punch
The Caribbean is full of tempting rum punch recipes, and this Trinidadian version is guaranteed to get you in the mood for a traditional Sunday lunch, a lime on the beach or a party, whatever the occasion.
What is in rum punch
Trinidadian punch is a staple of the locals, with many variations from town to town – but 3 things are guaranteed with this drink – it is always strong with rum, tart with lime and well balanced with just the right amount of sugar.
Angostura rum punch recipe
Made with several dashes of Angostura bitters, a concentrated alcoholic bitter made with herbs and spices. Produced by the House of Angostura in Trinidad, it gives the drink its unique flavour.
How to Drink Trinidad Rum Punch
Anytime is a good time for rum punch! Apart from social gatherings at home, parties, celebration and weddings, Trinidadians also drink rum punch during their famous festivals and carnivals. Just make sure you have plenty of ice to keep it nice and chilled. When serving rum punch along with a meal, nothing pairs more perfectly than traditional Trinidad Stewed Chicken and coleslaw, Recipe here
Similar recipes found on flaevor.com
Recipe: Trinidad Rum Punch Recipe
Trinidad Rum Punch
Ingredients
- 250g raw sugar
- 125ml water
- 1 tbsp Angostura bitters
- 500ml good dark rum
- 250ml fresh lime juice
Instructions
- Using a small saucepan, dissolve water and sugar over medium heat, slowly stirring until the sugar is completely dissolved. Remove from heat and allow to cool.
- Once cooled, combine rum, lime juice, bitters, and sugar syrup.
- How to Serve:Option 1: Fill each glass with ice. Pour over the rum punch. The punch is at its best when it's had a few minutes to cool down on the ice and to dilute a little.Option 2: For a less potent punch, add a splash of water, pinapple, orange or passion fruit juiceOption 3: If you are making a large batch, fill a pitcher or punch bowl with plenty of ice and pour over the rum punch. Let it sit for a while so the ice melts, chills and dilutes the punch
The Origins of Trinidad Rum Punch
Caribbean Rum Legacy
Rum has a long history in the Caribbean. It originated on sugar plantations in the 17th century, where molasses (a by-product of sugar production) was distilled into rum. Trinidad became a major producer of high quality rum, influenced by its sugar cane industry and proximity to other rum-producing islands.
Punch is a British Influence
Punch was introduced to the Caribbean by British colonists in the 17th century. The word ‘punch’ is a translation of the Hindi word pañc, which means ‘five’. This refers to the original five ingredients in the drink: spirit, citrus, sugar, water and spices.
Definitive Trinidadian Flair
Trinidad Rum Punch embodies the warmth, vibrancy and diversity of Trinidadian culture, making it an iconic symbol of the island’s spirit, and the recipes have been adapted to reflect this. Ingredients such as fresh lime juice, nutmeg and tropical fruits such as pineapple or passion fruit give the punch its famous Caribbean profile. It is often served in large punch bowls at social gatherings or in individual glasses over ice, garnished with a slice of lime, a cherry or a dusting of nutmeg.
Check List of Ingredients for a Rum Punch
- Dark Rum
- Lime juice
- Sugar syrup
- Angostura bitters
- Nutmeg or cinnamon to garnish
- Optional fruit flavours: pineapple, orange or passion fruit
Trinidadians have a mantra for their famous rum punch that’s just as easy to remember, and it goes like this:
One sour
Two sweet
Three strong
Four weak
A dash of bitters and a pinch of spice, served chilled with plenty of ice!
One sour – lime juice
Two sweet – Simple syrup (sweetener)
Three strong – Rum
Four weak – water or fruit juice (Alternatively, the rum, sugar and lime mixture can be poured over lots of ice and left to dilute).
A dash of bitters and a dash of spice, served well chilled with plenty of ice – nutmeg, cinnamon and plenty of dashes of Angostura.
