My family and I have spent a good bit of time traveling all over the Caribbean and across the board everyone's favorite is rum punch. There are variations from island to island but there is a general rule of thumb to making a rum punch "one of sour, two of sweet, three of strong, and four of weak" If you follow this basic recipe you can alternate which types of juices (the weak) and sweeteners you use. We have tried tons of combinations at home - looking for that perfect drink that brings us back to vacation - but the bottom line is that rum punch should just be strong and not too sweet. That is what makes it the perfect poolside cocktail. You can vary what juices you use but I think passionfruit is the juice I have seen used most commonly. For my home version I make a ginger simple syrup for the "sweet" - I think it really makes it refreshing.
The measurements for this recipe are presented as "parts". If you use a shot glass as your "part" it makes one large pint sized drink or two smaller drinks. This easily can be expanded to serve a party. —meganvt01
1 - 100
Ginger Simple Syrup
four inch long piece of ginger, peeled and cut into 5 chunks
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.