Monday, June 13, 2011

Tastes of Summer: Rum Punch

Mmmm....not only is this a taste of summer, it's also a taste of St. Lucia. We had the best island punch...ever...while we were at Ladera. I asked the bartenders at the resort for the ingredients, they answered (not without some prodding), and I fabricated it - fairly well in my opinion. By now, it's become cliche to say it, but fresh ingredients really do make all the difference (mind you, I'm not juicing a pineapple though - that sounds painful). Cool down poolside with this delicious cocktail all summer long (umbrella optional). After all, mommies need cocktail time too!

Rum Punch

serves 4

6 ounces spiced rum
2 stalks lemongrass
1 stalk ginger root
32 ounces canned pineapple juice
1 pineapple, cored and cut into chunks
1 ounce pomegranate juice

Peel and thinly slice one piece of ginger root.

Peel away outer layers, and thinly slice two stalks lemongrass.

Layer one-third of pineapple chunks , lemongrass, and ginger in glass pitcher. Pour canned pineapple juice over the fruit and aromatics. Let chill for at least two hours; for fully infused flavor, chill overnight. Enjoy remaining pineapple chunks while you wait (or save a few for garnish).
The rum is optional - the virgin version of this punch is pretty incredible as well. To make the punch authentic, I added a jigger that came home in my toiletries ziploc pouch - Bounty is one of the best rums I've ever tasted.  If the local St. Lucian goodness is not available to you, Captain Morgan actually mixes quite well (some freshman year memories just popped in my head as I wrote that).
Pour 1 1/2 ounces rum over ice, and strain in infused juice.

Add a splash of pomegranate juice.


1 comment:

  1. Thanks so much for this recipe. They make the best rum punch I've ever had. Not even close. I would've never sorted out that recipe in a million yrs. Thanks again.