Trinidad Rum Punch
The traditional Trinidad Rum Punch recipe is 1 sour, 2 sweet, 3 strong, 4 weak. Simple to make. Easy to remember. This is an oldie but a goodie. Let's expand on those ingredients a bit for you:


1 (measure) - freshly squeezed Caribbean lime juice
2 (measures) - cane sugar
3 (measures) - dark Trinidad rum
4 (measures) - water


Serve over ice with a couple dashes of Angostura Bitters and, optionally, a sprinkle of finely grated nutmeg. There you have it, sunshine in a glass! A simple way to transport yourself back to Trinidad, and all it takes is one sip.
i do not add any water


Preperation Notes


Don't be Tempted to Substitute: For the purpose of making this rum punch recipe, lemons are a poor substitute for limes. They are not grown in Trinidad commercially, and they are much less tart. Stay with lime juice to get the most authentic flavor.

Similarly, dark Trinidad rum may be difficult to find, internationally; if you must substitute, try another dark West Indian rum. This rum punch recipe requires the rich full-bodied flavor of dark rum.

Water or Ice: If you plan to chill the punch before serving, then it's fine as it is. However, if you plan to serve it immediately, reduce the volume of water by half and add ice to chill.

Boil or Shake: Some rum punch recipes suggest that you first make a syrup with the sugar and water. We've never found this necessary. We use a cocktail mixer, a much quicker solution, in our opinion. Anyway, we are seldom tempted to drink rum punch by the gallon... except when we go to the beach, of course.

A word of caution: Don't be fooled by the sweet, fruity flavor, rum punch is potent.

Don't drink and drive. Try this Trinidad delight at your own risk.