Saturday, 15 November 2008

Puerto Rico - Rum Punch That Packs A Punch

This week in My Kitchen, My World, we have travelled to Puerto Rico. A popular vacation destination for winter-weary Americans and Canadians, I decided to make some tropical drinks to fend off this November rain.

Puerto Rican Rum Punch - Food And Wine, Online.
Recipe by Carolina Buia and Isabel González

"Many Caribbean cocktails use light rum but the dark rum here adds sweetness and depth".

2/3 cup fresh lime juice
1/3 cup superfine sugar
1 cup gold rum (8 ounces)
1/4 cup orange liqueur (2 ounces)
1/4 cup grenadine (2 ounces)
One 750-ml bottle sparkling wine, such as Spanish cava, chilled
Fresh pineapple chunks, for garnish

In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved. Add the rum, orange liqueur and grenadine and chill the rum mixture for about 1 hour. Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.

Make Ahead
The rum mixture can be refrigerated overnight. Stir in the sparkling wine and pineapple chunks just before serving.

The punch can be doubled.
This is a very seriouly strong Rum Punch. Do not plan to go anywhere or do anything after consuming it! I liked it but I would have preferred some pureed fruit it it, perhaps pineapple.
Guess I'll just have to make it again!