The Rum punch

Rum and the rum punch are certainly the most traditional of all West Indian drinks. The origin of the modern rum punch owes its impetus to the British Navy’s concoction of grog two centuries ago, with the traditional character of the rum punch evolving in its own variegated right within each island of the Caribbean and the Western world. Each island’s blend of ingredients differs and each claims the perfect recipe. As far as it is traditionally known, the early rum punch was referred to as the Queens Park Swizzle, named after the then Queen’s Park Hotel. However, both rum and the rum punch had their beginnings on the island of Barbados, since rum was _ rst distilled on this island in the middle 1600’s.

To the founding fathers of the United States of America, the rum punch certainly paved the road to that country’s enshrined freedoms and liberties, since it was a favorite drink to many a president. Martha Washington served it for George and it was also Franklin’s special pastime. The Tiki culture of the early 20th Century did boost the image and popularity of the rum punch and other rum-based cocktails, such as the: Cuba Libre, Daiquiri, Mai Tai, Mojito, Pina Colada, Ti Punch and the Zombie, and helped expand the image and popularity of Rum.

Rum punch is a delicious concoction, whose recipe is usually passed down to individuals who will guard the recipe’s sacred proportions and only share the secret to kindred individuals – a common habit of the West Indian rum punch makers. Though each island of the Caribbean boasts of the uniqueness of its recipe, Barbados, Grenada, Jamaica, and Trinidad and Tobago typically maintains the traditional approach to the making of this sacred and revered brew.

The Trinidadian rum punch’s recipe can be easily recalled by memorising a little poem:

One of Sour; Two of Sweet. Three of Strong; Four of Weak.

Translated, this means: Sour refers to freshly squeezed lime juice (bottled or concentrated lime juice would not deliver the magic potion).

Sweet refers to simple syrup or any sweetener (in the old days golden syrup was used which was made from cane sugar that was sometimes caramelised).

Strong refers to rum; typically golden, red or dark rum (White/Silver Rum is not used since it lacks the body, strength and _ avor of its aged “cousins”).

Weak refers to the ice over which is served (cracked ice is typically utilised since it chills the drink quickly, dilutes ideally and does not melt as fast as other types of ice).

Other ingredients in the traditional rum punch include Angostura Aromatic Bitters and freshly grated nutmeg (not the powdered stuff!).

Mix all the above ingredients (except the nutmeg) over ice in a cocktail shaker and shake briskly at a slow count of ten, pour over fresh ice in a highball glass and grate the nutmeg over the top, garnishing with a lime/ orange wedge, lime twist. Sit back and conquer the imagination! Don’t be fooled by the sweet, fruity _ avor, rum punch is potent!

Separate: Raakesh Madoo is a Food and Beverage lecturer at the Trinidad and Tobago Hospitality and Tourism Institute for the past eight years. He was Trinidad and Tobago’s Bartender of the Year (2001-2005) and Taste of the Caribbean Bartender of the Year 2005 (Gold Medalist). He was inducted into The Taste of The Caribbean’s Hall of Fame in 2012.

He has a BSc in Management Studies a Masters in Project Management.

It is his vision to bring a projectised approach to Food and Beverage Operations and Strategy throughout the