The inspiration for this punch came from the rum distillery at Plantation Diamond Estate in Guyana where some of the finest rum in the world is made, and the tantalizing aromas of sugar cane and rum pervade the air.
150 ml (1/4 pint) 2/3 cup orange juice
150 ml (1/4 pint) 2/3 cup pineapple juice
150 ml (1/4 pint) 2/3 cup mango juice
120 ml (4 fl oz) 1/2 cup water
250 ml (8 fl oz) 1 cup dark rum
a shake of angostura bitters
freshly grated nutmeg
25 g (1 oz) 2 tbsp demerara sugar
1 small banana
1 large orange
150 ml (1/4 pint) 2/3 cup pineapple juice
150 ml (1/4 pint) 2/3 cup mango juice
120 ml (4 fl oz) 1/2 cup water
250 ml (8 fl oz) 1 cup dark rum
a shake of angostura bitters
freshly grated nutmeg
25 g (1 oz) 2 tbsp demerara sugar
1 small banana
1 large orange
method
1. Pour the orange, pineapple and mango juices into a large punch bowl. Stir in the water.
2. Add the rum, angostura bitters, nutmeg and sugar. Stir gently for a few minutes until the sugar has dissolved.
3. Slice the banana and stir gently into the punch. Slice the orange and add to the punch. Chill and serve with ice.
- Cook's Tip -
You can use 'white rum instead of dark, if you prefer. To make a stronger punch, add more rum.
2. Add the rum, angostura bitters, nutmeg and sugar. Stir gently for a few minutes until the sugar has dissolved.
3. Slice the banana and stir gently into the punch. Slice the orange and add to the punch. Chill and serve with ice.
- Cook's Tip -
You can use 'white rum instead of dark, if you prefer. To make a stronger punch, add more rum.
serving amount
serves 4
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