This is our grandpa’s recipe for rum punch which tastes like the Caribbean in a glass! The recipe was born into our family as six weeks before my parents got married, my grandparents were holidaying in Antigua and the barman at the hotel they were staying introduced them to this punch. They were so impressed with it that he kindly gave them the recipe and luckily for us, it has stayed in Papa’s memory ever since. Six weeks later, this is the tipple that papa made mum before they left for the church on her wedding day to calm the nerves! Now the punch only comes out on special occasions and family gatherings. He remembers the barman emphasising that ‘Antiguan rum must be used’ – however on most occasions, he uses whatever rum is to hand – Morgan’s rum is usually his preference.
200ml Morgan’s red rum
250ml pineapple juice (fresh if possible)
250ml orange juice
4 dashes of Angostura bitters
4 slices of fresh orange
Freshly grated nutmeg
- Empty all of the above into a punch bowl and stir well. Add ice to each glass and pour in the punch over the ice.
- Sprinkle with nutmeg and add a slice of orange, an umbrella and a straw to complete.