Drink of the Week: Rum Punch

Dear readers who suffered through reading about a large batch (nine gallons) rum punch I made for a fundraiser last spring and the fallout from the ensuing “rumaway,” I bring you a much more manageable version of one of my favourite cocktails: the single-serving Rum Punch.

It's strong but so yummy. And it's not often you get to  put nutmeg in a drink!

It’s strong but so yummy. And it’s not often you get to put nutmeg in a drink!

It was not my intention to blog about rum punch tonight — sometimes I worry I give Barbados’s No. 1 cocktail too many shout-outs. No, I had intended to create and then sample a different recipe entirely, a yummy-sounding number called It’s Fig’n Cold Outside. Appleton Estate sent me a bottle of the Appleton Estate Reserve along with a cute little recipe card for the fig drink. Sadly, they did not send me the star ingredient — fig juice — and it’s fig’n impossible to find it in Calgary (I tried Community Natural Foods and The Cookbook Co. No fig’n luck).

But that’s okay because I got excited thinking about trying the rum in my favourite rum drink. Besides, with nutmeg and Angostura bitters adding spice, I think this makes a great holiday cocktail. Blake and I sipped them after trimming the tree a couple weeks ago, and I think we’ll shake up a couple up on Christmas Eve. Just beware making a large batch for Christmas dinner unless you’re angling for a rumaway.

Rum Punch

  • 2 oz Appleton Estate Reserve
  • 1 oz lime juice
  • 1 oz Demerara sugar simple syrup
  • 2 dashes Angostura bitters
  • Pinch nutmeg

Shake all ingredients with ice and then strain into an ice-filled rocks glass. Add another pinch of nutmeg as a garnish.

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