Traditional Jamaican rum punch recipe
Pour left-over rum punch into an air-tight bottle, keep refrigerated for up to one week.
Authentic Jamaican rum punch is made with Wray and Nephew over proof white rum, lime juice, fruit punch syrup, and water. Jamaican rum punch is served during the Christmas season. Family Get-Together, and dead yard (Google "Nine Nights" for the definition of a dead yard) Jamaican rum punch is a rustic drink and is served in plastic cups.
Today December 26th has been observed as Christmas Day in Jamaica, because Jamaicans do not celebrate a public holiday on Saturdays nor Sundays. This was in accordance with the Holidays (Public General) Act, which stipulates that when Christmas Day (December 25) falls on a Sunday, then the 26th and the 27th of December are to be observed as public holidays. Boxing day will be on 27th instead of the 26th.
Fruit punch syrup
Over-proof white rum
Water
Lime juice
How to make Jamaican rum punch
Ingredients
2 cups fruit punch syrup
1 oz. Wray & Nephew over-proof white rum ( or whites, as we called white rum in Jamaica)
1 oz. freshly squeeze lime juice
2 cups water
Instructions
1. In a glass jug, add the syrup, water. Use a spoon to mix together. Add the lime juice, stir, add the rum and give it a final stir.
Rum punch should put to be chilled or pour the rum punch in a pitcher with ice. Allow to chill then serve. Rum punch is not served with ice.
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