Dominica Rum Punch

This stuff is good! Unlike the rum punch you may think of with orange juice & grenadine. It is made with just lime juice, brown sugar, light rum infused with lime zest, angostura bitters then topped up with water and served over lots of ice. I think of this drink as a celebration of limes as Dominica was once famous for its lime production, supplying the all limes for Rose’s lime cordial. CHEERS! 

Here’s a bit of a history lesson….

Dominica has a unique history with limes. In the late 1800’s Dominica was the largest producer of green limes.

Lauchlan Rose, whose family was prominent in the Scottish shipbuilding industries; it became famous for its Rose’s Lime Cordial and latterly, its delicious lime marmalade which we still see on our shelves today.

In those days it was mandatory for ships to carry a supply of lime or lemon juice, to stave off the painful human condition known as scurvy – and Rose’s strategy was to supply enough of this health enhancing cocktail to the world’s transient sailors.

In 1867, Rose patented a process that preserved the citrus juice in sugar without the addition of alcohol. While this may have made him unpopular with the sailors, the alcohol free juices quickly became the choice of responsible fleet owners.

AND NOW WE HAVE THIS DELICIOUS PUNCH!

Recipe for approx. 2 litres of punch

750ml golden rum

240ml freshly squeezed lime juice

Peeled zestof 1 lime

200g soft light brown sugar

3tsp Angostura bitters

1 litre cold water

Freshly grated nutmeg

Lime wedges

Pour the rum into a jar or Tupperware add the lime zest and leave to steep for at least half an hour or overnight then discard the zest.

In a large bowl or jug (that can hold 2 litres)add the rum, lime juice, sugar & bitters and mix to dissolve.

Add the water and mix until all or most of the sugar has dissolved.

Add a few gratings of fresh nutmeg.

Serve over lots of ice with an optional grating of nutmeg and a lime wedge.