How to make a classic Bajan rum punch…
One of sour, Two of sweet, Three of strong and Four of weak is the mnemonic rhyme Bajan’s use for making Bajan rum punch. Here, the sour is lime juice, the sweet is sugar syrup, the strong is rum and the weak is water.
This is how you make a Bajan rum punch:
- 1 cup freshly squeezed lime juice – please do not use bottled lime juice.
- 2 cups Bajan home made sugar syrup made with raw cane sugar dissolved into water until it is a thick brown syrup. If you don’t make your own then “Le Sirop de Monin Pure cane sugar” syrup which is available at the supermarket is a good alternative.
- 3 cups dark Bajan rum.
- 4 cups water.
- A good few dashes of Angostura Bitters.
- Grated nutmeg.
- A slice of lemon or lime.
- Some also add a glace (cocktail) cherry!
In a pitcher, combine the lime juice, syrup, rum, water, and bitters and stir well. Pour into glasses filled with ice, and sprinkle the nutmeg over the top. Add a slice of lemon or lime and a glace (cocktail) cherry if you must!
There you have it, a Bajan rum punch – just like Sammy the barman at the Powell Spring Hotel in Bathsheba used to make for our parents when we were kids!
The Barbados Yacht Club rum punch recipe adds 1 shot of Falernum (pronounced fah-learn-um) rum.
Please drink responsibly.
Bajan Rum punch carries the kick of a mule!
Don’t be fooled!
For children and non-drinkers there are two alcohol free versions – a Bentley & a Bajan lime squash
Children and non-drinkers can enjoy the Bajan rum punch recipe too.
A Bentley
Just leave out the rum and the nutmeg. Add a glace cherry on a cocktail stick. This virgin rum punch is known to Bajan children as a Bentley.
A Bajan lime squash
Leave out the bitters and rum and use soda water instead of plain water and now you have a Bajan lime squash.
An alternative to a Bajan Rum Punch is a Bajan Rum Sour (sometimes also called a Bridgetown sour)
It’s a similar recipe: One of sour, One of sweet, Two of strong. Here, the sour is lime juice, the sweet is sugar syrup, the strong is rum which can be either white rum or dark rum.
It’s generally served in a tumbler over ice with a garnish of lime or a lemon or lime peel (zest).
In Barbados a classic rum sour is typically not served with froth.
If you want to add froth, just add some egg white (about 15ml per cocktail).
Note on use of egg white for cocktail froth: you can never be 100% certain if it’s safe to consume raw egg white. However, if you use fresh, pasteurised eggs, the risk of illness is incredibly low. If you’re in the UK choose eggs stamped with the British Lion mark as these eggs come from birds vaccinated against salmonella. An alternative is to use freeze dried pasteurised egg white powder to make the egg white.
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