Rum Punch Cocktail Recipe
RumAuthor: The Bar Team
What you’ll need
Ingredients
Serves:
1
- Captain Morgan Original Spiced Gold1.5oz
- Captain Morgan® Original Rum0.75oz
- Apple Juice1.5oz
- Lemon Juice0.75oz
- Caramel Syrup0.5oz
- Ginger Beer1.5oz
- Angostura Bitters dash1
- Fresh Ginger1
- Cinnamon Stick1
- Lemon2
- Orange Wedge1
2 units of alcohol per serving
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.
Featured in this recipe
More from The Bar
