Rum Punch

Rum Punch

Captain Morgan Original Rum and Captain Morgan Original Spiced Gold provide a base of distinctive richness and mellow spice for this delicious drink with historic connections.

Pair with lush tropical fruit flavours plus a hint of citrus for a fine, celebratory serve.

Ingredients

Serves:

1

• 50mlCaptain Morgan Original Spiced Gold

• 25mlCaptain Morgan® Original Rum

• 50mlApple Juice

• 20mlLemon Juice

• 15mlCaramel Syrup

• 50mlGinger Beer

• 1dash(es)Angostura Bitters

• 1piece(s)Fresh Ginger

• 1piece(s)Cinnamon Stick

• 2piece(s)Lemon

• 1piece(s)Orange Wedge

2 units of alcohol per serve

Equipment

• 1 x Highball glass

• 1 x Grater

• 1 x Knife

• 1 x Bar spoon

• 1 x Jigger

• 1 x Chopping board

• 1 x Ice

• 1 x Punch Bowl

Method

• Mix

  With a sharp knife and cutting board, slice wedges from any combination of orange, lemon, lime and pineapple and place in the punch bowl and add the cinnamon stick.

   

• Pour

  Using a jigger, measure 50ml Captain Morgan Original Spiced, 25ml Captain Morgan Original Rum, 50ml apple juice, 20ml lemon juice, 15ml caramel syrup, 50ml ginger beer and 1 dash angostura bitters into the bowl and give it a stir.

  Adjust citrus juice and liqueurs so that the sweet–sour balance is to your liking.

• Chill

  Place the punch bowl in the fridge for 2–3 hours to chill before serving.

• Garnish

  Using a ladle, scoop liquid and fruit into individual glasses, over ice cubes.

  Using a grater, grate ginger over individual drinks to garnish.

• Grab a bite

  Get some grub in before or while you’re drinking – it slows alcohol absorption.

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