Rum Punch

Marleigh Culver & Andrea Matarrese

September 20 2015

Today, September 20th, is National Punch Day. Not knuckle sandwiches, but the kind of punch that hits your mouth in a nice way.

“Punch” derives from the Sanskrit for “five,” indicating the number of ingredients typically used. Another popular recipe direction for Planter’s Punch: “One of sour, Two of sweet, Three of strong, and Four of weak.” This Moments With Sunday, we put together our own strong slash sweet rum punch to celebrate.

Punch is best served in a large, clear bowl with a ladle. Your tools and ingredients will be:

1 Large Clear Bowl
Measuring Cups
Spoon or Ladle for Stirring
Knife and Cutting Board
Punch Glasses
Straws, Umbrellas, Flamingos, etc.

1 Bottle of Dark Rum (We used Appleton Estate)
1/2 a Bottle of Light Rum
3 cups of Fresh Squeezed Orange Juice
2 cups of Fresh Pineapple Juice
1 cup of Fresh Squeezed Lime Juice
1/2 cup of Grenadine
8 shakes of Aromatic Bitters
Sprinkle of Nutmeg
Frozen and sliced fruit for Garnish (We used lime, orange and maraschino cherries)
Ice or frozen sherbet may be added to keep the punch cold.

1. Pour in the Rum, you can add as much as you like, but we kept it tame with a bottle and a half of rum. The darker rum is the star for being rich, and a bit sweeter. It’s heavier and will mix nicely with the potentcy of fruit. The light rum balances and adds more dimension to the punch. Stir.

2. Pour in the orange and pineapple juice. You’re probably getting thirsty, but we’re almost done here. Stir.

3. Add in your grenadine, then lime juice. Sweet and sour. Stir.

4. Shake your bitters in. Stir and and sprinkle some nutmeg. Add sliced fruit or frozen pineapple. All done.

Thanks to Appleton Estate Rum for their contribution. Please Drink Responsibly.