For company
Rum punch for a crowd
One enormous vessel, one ladle, and everybody pours their own. Dark and white rum, pineapple, orange, lime and a slow sink of grenadine.
Make the base the night before and keep it cold. Only add the ice and the fizz when the doorbell goes, or you will be serving something sad and watery by half time.
Method
- 01
Mix both rums, the pineapple, orange and lime juices, the sugar syrup and the bitters in a large jug or bottle and refrigerate for at least four hours, ideally overnight.
- 02
Just before guests arrive, pour the chilled base into your biggest bowl or drinks dispenser over a generous amount of ice.
- 03
Pour the grenadine down the side and let it sink without stirring — it gives the punch its sunset base.
- 04
Top with soda water or ginger beer, float the fruit and mint on the surface, and set out a ladle, cups and a bowl of extra ice.
- 05
Taste before anyone else does. It should be sharp rather than sweet — the ice will soften it over the afternoon.
Keep cooking
