RECIPE

Rum Punch

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES 10 CUPS

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES 10 CUPS
  • MAKE-AHEAD

Ingredients

  • Ingredients
    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

Directions

  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.