Rum Punch
Alex Lau
You’ll need seven to eight limes to make all that juice.
Recipe information
Yield
10 servings
Ingredients
1⅓
cups sugar
1
750-ml bottle rum, preferably Mount Gay Extra Old
1⅓
cups fresh lime juice
¼
cup Angostura bitters
Whole nutmeg (for grating)
Lime wheels (for serving)
Preparation
Step 1
Heat sugar and 1⅓ cups water in a small saucepan over low, stirring, until sugar is dissolved. Chill syrup until cold, about 30 minutes.
Step 2
Combine syrup, rum, lime juice, bitters, and 4 cups water in a large pitcher or punch bowl and stir well. Add ice (just enough to chill) and grate nutmeg over top. Ladle into ice-filled glasses and garnish each with a lime wheel.
Step 3
Do Ahead: Punch (without ice) can be mixed 3 hours ahead; cover and chill.