Summer Rum Punch Recipe

“On p. 230 of Kin: Caribbean Recipes for the Modern Kitchen. Yields about 7.5 cups. 2/3 cup / 160 ml lime juice 1 cup / 240 ml orange juice 1 cup / 240 ml pineapple juice 1 cup / 240 ml grenadine 1 cup / 240 ml rum (mix of dark + white) 1/2 cup / 120 ml ginger liqueur (or sweet wine + ginger syrup) 2 1/2 cups / 600 ml water Combine ingredients and chill until ready to consume. Serve over ice and - optionally - with chopped fruits, Angostura bitters, and/or grated nutmeg.”

“See TT Lime cocktail recipe on p. 234 of Kin: Caribbean Recipes for the Modern Kitchen. 1 2/3 cups / 400 ml quick-fermented lime juice* 2 cups / 480 ml water 2 1/3 cups / 500 g dark brown sugar 2 cups / 480 ml rum warming spices (cinnamon, nutmeg, cloves, cardamom, ginger) *To 'quick-ferment' the lime juice, leave it at room temperature for 24-72 hours before use. Boil the water in a saucepan and add the sugar and spices, stirring until the sugar dissolves. Remove from heat and allow to cool before adding lime juice. Stir and add rum. Chill until ready to consume. Strain before serving over ice. Optionally, add Angostura bitters to taste.”