Rum Punch Cocktail Recipe
Captain Morgan Original Rum and Captain Morgan Original Spiced Gold provide a base of distinctive richness and mellow spice for this delicious drink with historic connections. Pair with lush tropical fruit flavours plus a hint of citrus for a fine, air with lush tropical fruit flavours plus a hint of citrus for a fine, celebratory serve.
What you’ll need
Ingredients
- Captain Morgan Original Spiced Gold50ml
- Captain Morgan® Original Rum25ml
- Apple Juice50ml
- Lemon Juice20ml
- Caramel Syrup15ml
- Ginger Beer50ml
- Angostura Bitters dash1
- Fresh Ginger1
- Cinnamon Stick1
- Lemon2
- Orange Wedge1
Equipment
- 1 x Highball glass
- 1 x Grater
- 1 x Knife
- 1 x Bar spoon
- 1 x Jigger
- 1 x Chopping board
- 1 x Ice
- 1 x Punch Bowl
Method
Mix
With a sharp knife and cutting board, slice wedges from any combination of orange, lemon, lime and pineapple and place in the punch bowl and add the cinnamon stick.
Pour
Using a jigger, measure 50ml Captain Morgan Original Spiced, 25ml Captain Morgan Original Rum, 50ml apple juice, 20ml lemon juice, 15ml caramel syrup, 50ml ginger beer and 1 dash angostura bitters into the bowl and give it a stir. Adjust citrus juice and liqueurs so that the sweet–sour balance is to your liking.
Chill
Place the punch bowl in the fridge for 2–3 hours to chill before serving.
Garnish
Using a ladle, scoop liquid and fruit into individual glasses, over ice cubes. Using a grater, grate ginger over individual drinks to garnish.
Step 5
Get some grub in before or while you’re drinking – it slows alcohol absorption.
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