Best 3 St Vincent Rum Punch Recipes
Embark on a tropical voyage with our St. Vincent Rum Punch, a harmonious blend of Caribbean flavors. This classic cocktail effortlessly captures the essence of the Caribbean, combining the sweetness of pineapple and orange juices with the tangy zest of lime and grenadine. Enhanced with the rich, smooth notes of dark rum and a hint of aromatic nutmeg, this vibrant punch promises a refreshing escape. Our collection of recipes caters to every palate, from the traditional St. Vincent Rum Punch to exciting variations infused with coconut, guava, and passion fruit. Dive into the vibrant flavors of the Caribbean with our St. Vincent Rum Punch recipes, and let the rhythm of the islands transport you to paradise.
Let's cook with our recipes!
ST VINCENT RUM PUNCH
This is a classic rum punch recipe that follows the 1 of sour, 2 of sweet, 3 of strong and 4 of weak formula. The way it is served makes it uniquely St Vincent, or maybe it's just that my parents had a fridge that made crushed ice! For whatever reason, this punch makes me think of St Vincent. I told my Caribbean friends that I made a mean rum punch and I don't think they believed me. After tasting it they all decided that we had to use this recipe at our next steelpan performance. (check out my website link for band news.) This makes a very strong drink that gets progressively weaker. See the note at the bottom of the recipe.
Provided by RonaNZ
Categories Punch Beverage
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the sugar and water in a saucepan and heat to dissolve the sugar. Set aside to cool. This should give you 2 cups of sugar syrup.
- Juice enough limes to yield 1 cup of juice. Add to the sugar syrup. That is the 1 of sour and 2 of sweet. Our family called this mixture "gunge" because the raw sugar in St Vincent made a cloudy mixture that, when mixed with the lime juice, looks a bit unpleasant and gungy - tastes great though! The sugar in New Zealand gives a clearer syrup. Pour the gunge into a bottle if you are not following the punch bowl recipe.
- If you are serving this in a punch bowl, pour the gunge and rum into a bowl. Add 3 cups of water and lots of ice (some ice will melt to make 4 cups). Add a few splashes of Angostura bitters on the top and grate some fresh nutmeg on top. That's a bit boring so - here's a better recipe.
- Fill a glass with crushed ice so that it is packed right to the top of the glass.
- Pour in one measure of gunge and one measure of rum. A "measure" is anything you like. This is still going to be a 1-2-3-4 recipe.
- Mix with a straw.
- Add a few drops of Angostura bitters so that it floats on the top and grate some fresh nutmeg on top. I have a special mini-grater just for nutmeg.
- You will notice there is no "4 of weak" in this recipe. The ice is the "weak", some of which will melt immediately. The idea is that you sip this slowly and when the member of the opposite sex that you are talking to starts to look incredibly attractive, it's time to put your drink down and go on the dancefloor. When you come back, more ice will have melted and you'll appreciate the longer drink!
- I have worked out the number of servings based on 2 fluid oz of rum or 4 drinks per cup of rum, which is quite a large drink. The size of the drink is up to you. The proportions will still be the same.
ST. VINCENT RUM PUNCH
I spent quite a bit of time living on the island of St. Vincent in the West Indies and picked up this Rum Punch recipe from the Grand View Hotel there. I cut the ingredients in half as the original recipe was for a huge quantity. Also, the amount of rum and water was unclear. I interpreted the rum to water ratio as 1 part rum to 2 parts water since the original recipe does not quantify an actual amount of either. If you use a normal size bottle of rum and double the amount for the water, you should be fine. It takes a few days to make, but is definitely worth the effort.
Provided by Green Cuisine
Categories Punch Beverage
Time P3D
Yield 1 punch bowl
Number Of Ingredients 9
Steps:
- Mix together all ingredients and splash in a couple of shakes of angstrom bitters, then let sit at room temperature for 3 to 4 days.
- Serve over ice.
RUM PUNCH
Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple
Provided by Shivi Ramoutar
Categories Cocktails, Drink, Treat
Time 5m
Number Of Ingredients 10
Steps:
- Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
- Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
Nutrition Facts : Calories 271 calories, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 1 grams protein
Tips:
- Use fresh ingredients whenever possible. This will give your rum punch the best flavor.
- Don't be afraid to experiment with different fruits. You can use any type of fruit that you like, so feel free to get creative.
- Make sure to use a good quality rum. The rum is the base of the punch, so it's important to use a rum that you enjoy drinking.
- Don't overproof the punch. If you add too much rum, it will overpower the other flavors in the punch.
- Serve the punch chilled. Rum punch is best served cold, so make sure to chill it before serving.
Conclusion:
St. Vincent rum punch is a delicious and refreshing cocktail that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a tropical drink to enjoy, give St. Vincent rum punch a try. You won't be disappointed!
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