The Best Rum Punch

Paul Tallet · Post by **Paul Tallet** » Fri Nov 12, 2004 6:41 pm

Yes Paul.

I look forward to seeing the results of your in-depth report into the effects of these different concoctions first thing at 0900 tomorrow Morning !!!!

Regards

Jane H · Post by **Jane H** » Fri Nov 12, 2004 7:13 pm

Just as an aside - we stayed in St Lucia this year, and our small family run hotel daily made extremely delicious but demon rum punches in industrial quantities.

Having enjoyed these for several days, we asked one of the bar staff for the recipe, and especially for the name of the rum they used (so we could get some for future reference!). They produced an unmarked plastic container from under the bar with a deceptively clear liquid in it. This, we were assured was the rum they used - and a (very) small sample was poured. One sip was enough to send all the senses into melt down! Apparently, they bought 140 % proof rum from the producer on the island and diluted it for their punch recipe (sometimes more dilute than others - but never exactly what you might call weak!) This rum was not on sale to the general public - for obvious reasons - but it gave the bar staff a great deal of amusement watching their hapless guests reeling from the shock of the neat spirit!

(And we never did get their closely guarded rum punch recipe!)

Jane

Paul Tallet · Post by **Paul Tallet** » Fri Nov 12, 2004 7:23 pm

Yes Jane

I have a theory from my boozy week at the Rex that the strength of the rum could be linked to whether or not you are 'all inclusive'.

The strength could be diluted for paying guests ... I always wondered why the Rum Punches elsewhere, shall we say, gave me a reduced coma inducing experience when purchased from other venues.

Pretty sound business plan to me !

Regards

Jane H · Post by **Jane H** » Fri Nov 12, 2004 7:28 pm

Hi Paul,

Not sure about your theory - but the rum punches poured at the Rainbow came from the same source whether you were AI (UK guests), Meal Plan (US guests) or B&B (others)!

Jane

Kevin Hampson · Post by **Kevin Hampson** » Fri Nov 12, 2004 8:11 pm

Hi Paul.
New definition for AI "Always Inebriated", following over indulgence of Rum Punches. Not to be confused with a cheaper option of B&B "Beer and Breakfast"

Regards
Kevin

Paul Tallet · Post by **Paul Tallet** » Fri Nov 12, 2004 10:18 pm

Nice one Kevin ...

We'll have to watch out for those strange folks on 'day release' with the colour coded armbands on !!

Jane H · Post by **Jane H** » Fri Nov 19, 2004 6:39 pm

Hi all

Ref recipes for rum punch using UK sourced ingredients :-

Tesco have got a good pineapple and coconut juice which goes really well with their tropical fruit juice plus white rum and ice!

Enjoy!

Jane

Paul Williams · Post by **Paul Williams** » Sat Nov 20, 2004 9:29 pm

Jane has got a lot in common with my tastes, the experiment so far has made my favourite to be rum together with ice, Tesco's Tropical juice mixed with their Tropicana which is a mix of 4 fruits and carrot juice.
I will continue to try others as I hope the extra doses of vitamin c will counteract the alcholic poisoning I am likely to encounter.
The two rums I brought back were both made by Fernandes, one was Vat 19 and the other Ferdi's
I am not able to say which is the best rum as I only drank punch on the island which was already mixed, I am running out fast so would like suggestions as to what to buy to keep me going.

Andreas A. · Post by **Andreas A.** » Tue Jan 04, 2005 10:05 am

I was trying to recapture the caribbean feeling by making me a few rumpunches during newyears eve.
I followed the old, "1 of sour, 2 of sweet, 3 of strong and 4 of weak" and added some angostura. The reslut was quite ok

(as ok it can be on a rainy day on the other side of the ocean)

My question is how you get that nice red color you get when you order one in a bar. Do they use grenadine syryp as the "2 of sweet"?
I used 1 part water, 1 part sugar boiled down with some magnut and some cinnamon as the '2 of sweet'.
Nothing was wrong with the taste, but i miss the color...

Paul Tallet · Post by **Paul Tallet** » Tue Jan 04, 2005 11:49 am

I guess the red colour comes from whatever juices you use, such as Cranberry Juice.

Another option to avoid diluting the alchohol content could be to introduce a few splashes of red 'Aftershock' ... that should smoke your boots !!!

Regards

Brian Taylor · Post by **Brian Taylor** » Tue Jan 04, 2005 10:34 pm

the REAL THING gets some colour from the fruits, but grenadine is also in... gives it an extra kick shugar&rum....

no advertisment steve (since not available to buy): alibaba's secret recepie beats them alllllllll. som many llllll, must have had too much of the secret stuff...

STEPH