My F&W
quick save (...)
Rum Punch
© William Abranowicz

Rum Punch


Dinner at the Le Coze house in Mustique means not only good food but also this thick and intensely fruity rum punch.

  1. 3 cups water
  2. 1 pint passion fruit sorbet, melted
  3. One 12-ounce can frozen orange juice concentrate, thawed
  4. One 12-ounce can frozen pineapple juice concentrate, thawed
  5. 1 1/4 cups white rum
  6. 3/4 cup golden rum
  7. 1/4 cup plus 2 tablespoons grenadine
  8. 3 tablespoons fresh lime juice
  9. 1/2 teaspoon freshly grated nutmeg
  10. Ice
  1. In a large punch bowl or pitcher, combine the water with the sorbet, orange and pineapple juice concentrates, white and golden rums, grenadine, lime juice and nutmeg. Fill 6 tall glasses with ice, pour in the punch and serve.
Make Ahead The punch can be refrigerated for up to 4 hours.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.