If you’ve visited Jamaica (or any other Caribbean destination), you’ve guzzled your fair share of rum punch. My favourite Jamaican bartender, Dougie, was resolute in his refusal to divulge the components of his famous mixture, and my own efforts to recreate this delicious mystery have only resulted in disappointment. I’m certain of one thing: there was a shit-ton of rum involved. This recipe, adapted from one circa 1655 in Dan Searing’s book The Punch Bowl, is the next best thing to Dougie’s punch.
Make it at home
1.5 cups Wray & Nephew rum
1.5 cups Appleton rum
3 cups water
1 cup strawberry-vanilla syrup
1 cup fresh-squeezed lime juice
2 tablespoons pimento berries, aka whole allspice
8 coins of fresh ginger
Infuse rum with allspice and ginger for a minimum of 24 hours. Strain and stir in remaining ingredients. Pour into a punch bowl with a giant block of ice and leave your guests to their own devices. Makes 12 to 18 servings.
