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Demerara Rum Punch

ingredients

serves 4
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

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.

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