One of sour, Two of sweet, Three of strong, and, Four of weak is the rhyme Bajan’s use to mix a rum punch.
- 1 cup freshly squeezed lime juice
- 2 cups Bajan raw cane sugar syrup (thick)
- 3 cups Bajan rum (Burts preference is Cockspur!)
- 4 cups water
- A 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 chief barman at the Powell Spring Hotel in Bathsheba used to make! The Barbados Yacht Club rum punch recipe adds 1 shot of Falernum (pronounced fah-learn-um) rum.
PS. The kids too can enjoy this recipe. Just leave out the Rum and the nutmeg. Add a glace cherry on a cocktail stick. This virgin Rum Punch is known to Bajan kids as a Bentley.
Leave out the bitters and rum and use soda water instead of water and now you have a Bajan Lime squash.