|
|
Yields: 6 cocktails |
|
8-10 medium oranges 3 limes
|
Squeeze the oranges with a juicer to yield 5 cups (40 ounces). Squeeze the limes. Pour the juice into a medium size pitcher.
|
|
4 jiggers (6 ounces) Baccardi Gold Rum 6 jiggers (9 ounces) Meyers Dark Rum ½ jigger Grenedine Syrup 6 drops Angostura Bitters
Ground nutmeg Fruit garnish
|
Add the liquor and mix well. Pour into tall glasses over ice. Sprinkle nutmeg on top.
Garnish with orange, lime slices and marishino cherries if desired. |
Our love affair with rum punch began with our first visit to the Caribbean resort, Caneel Bay in the ‘80s. The bartender taught a class in mixing rum drinks. His rule of thumb was “one part sour, one part sweet, one part strong, one part weak”. This drink is Fred’s perfection!