Trinidad Rum Punch

Name: Trinidad Rum Punch
Yield: Serves: 20
Cuisine: Trinidad & Tobago
Ingredients: 1 navel orange, unpeeled and sliced into ¼-inch rounds; 1 star fruit, sliced horizontally (¼ inch thick); 1 small mango, peeled and chopped, or 1 cup frozen ripe mango, thawed; 1 cup sliced fresh or frozen strawberries; 1 cup fresh or canned pineapple chunks; ½ pint dark rum (such as Old Oak or Myer’s), chilled; 2 teaspoons Angostura bitters; ¼ teaspoon mixed essence; 1 liter ginger ale, chilled; ½ teaspoon coconut extract; ¼ cup maraschino cherries; ½ pint coconut rum, chilled; 2 cups tropical fruit juice (such as Welch’s Tropical Passion Juice from concentrate); 1 (4-ounce) can mandarin orange slices with juice; 2 cups sparkling white wine (such as Freixenet), chilled

Preparation info

Serves:
20

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Rum punch is a standard party libation, and in 2004, Angostura, the bottlers of the famous bitters and a major rum manufacturer, began bottling various versions for mass distribution. Convenient though this may be, a rum punch recipe is a family tradition and I doubt many folks will abandon theirs. Here is mine.

Ingredients

1 small mango, peeled and chopped, or 1 cup frozen ripe mango, thawed
1 cup slice

Method

In a large punch bowl, combine the mango, strawberries, pineapple chunks, mandarin orange slices with their juice, and maraschino cherries. Add the coconut extract, mixed essence, Angostura bitters, and rum. Place the bowl in the refrigerator or set over crushed ice, and allow the fruit to macerate for at least 1 hour and up to overnight.
When ready to serve, stir

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Beverages

No reviews for this recipe

The licensor does not allow printing of this title