- 4 Cups of Water
- 3 Cups of Cockspur Rum
- 2 Cups of Sugar Syrup
- 1 Cup of Lime Juice
- Splash of Ice
- 1 part of Angostura Bitters
- Garnish of Grated Nutmeg
The Bajan Rum Punch (also known as Barbadian Rum Punch) is one of the oldest rum punch recipes and continues to be a classic today even as the newer recipes start to gain in popularity. The traditional way to make this punch involves creating it in small quantities rather than punch bowl size and serving it with a straw.
The water, rum, sugar syrup, lime juice and a just a few dashes of the angostura bitters should all be placed into some type of jug or pitcher and blended together. Once complete, they should be served in a glass with a lot of ice and the nutmeg sprinkled on the top. Serve with a straw.
A Classic Recipe
Known as one of the earliest punch recipes, it is one of the only punches made in such small quantities. The result, however, is classically Caribbean, with a red liquid finish that is often provided with an umbrella and occasionally with pieces of fruit. However, one of the reasons that this popular punch recipe is never made in large amounts is because the ingredients list is provided in an old poem:
One of Sour, Two of Sweet, Three of Strong, And Four of Weak.
Referring, of course, to the first 4 ingredients on the list and their quantities. As far as alcoholic beverage recipes go, this recipe is considered the pride of Barbados, and is often served to tourists in the country as well as themed hotels in the United States and abroad.
What makes this punch popular today, however, is not just its long history but also its ability to be served at any time of day in any weather. It is a popular night time drink in winter as well as a popular summer drink in the middle of the day to cool down from the heat. Because of that, Bajan Rum Punch is likely to continue to be served for many more years to come.