Spiced Rum Punch
Dark rum with falernum, lime and pineapple. Warm spice and tropical fruit.
Built in glass · Highball · Easy · about 2 minutes · about 12% ABV
Ingredients
- 40 ml Dark rum
- 15 ml Velvet falernum
- 20 ml Fresh lime juice
- 60 ml Pineapple juice
- 2 dashes Angostura bitters
- Grated nutmeg (garnish)
Method
- Ice the glass
- Pour 40 ml dark rum into the glass
- Pour 15 ml velvet falernum into the glass
- Add 20 ml fresh lime juice
- Pour 60 ml pineapple juice into the glass
- Add 2 dashes of Angostura bitters
- Garnish
About the Spiced Rum Punch
The punch family. Punch is the ancestor of the cocktail. British sailors and East India Company traders were drinking it by the early 1600s, mixing spirit, citrus, sugar, water and spice in big bowls. The name is often traced to a Hindi word for "five", after its five ingredients, though this is debated.
Spiced Rum Punch FAQ
What's in a Spiced Rum Punch?
40 ml dark rum, 15 ml velvet falernum, 20 ml fresh lime juice, 60 ml pineapple juice, 2 dashes angostura bitters, garnished with grated nutmeg.
How strong is a Spiced Rum Punch?
About 12% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Spiced Rum Punch?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Spiced Rum Punch in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
