Rum Punch

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Rum Punch

 

1 1/2 ounces fresh lime juice

1 1/2 ounces simple syrup

3 ounces dark rum, preferably from Barbados

2 to 3 dashes Angostura bitters

1 1/2 ounces cold water

fresh nutmeg to taste

 

Note: To make a simple syrup, combine equal amounts of sugar and water in a

small saucepan. Bring it to a boil, reduce the heat and simmer to dissolve the

sugar. Let it cool completely. It will keep, stored in a covered container in

the refrigerator, for several months. For a slightly different flavor,

substitute 1/2 jigger maple syrup for the simple syrup.

Combine the lime juice, simple syrup, rum and bitters in an ice-filled glass jar

with a tight-fitting lid. Add cold water. Shake until it is completely mixed.

Taste and add more simple syrup, bitters or lime if you like -- it should be

tart but still sweet. Pour over ice in a squat glass. Grate the nutmeg thickly

over the top and serve. (Components can be scaled up in direct proportion to

make a pitcherful.)

Yields 1 serving.