Sunday, May 27, 2012

Boston Rum Punch Recipe!


  • 2 oz Smith & Cross Traditional Jamaica Rum
  • Lemonade*
Garnish: Nutmeg or half a strawberry and an orange slice
Glass: Pint


Fill a shaker with finely cracked ice. Add the rum and fill with lemonade. Shake briefly and pour (unstrained) into a pint glass. Add a straw and garnish with either freshly grated nutmeg or half a strawberry and an orange slice.
  • Peels of 6 lemons
  • .75 cup Demerara sugar
  • 6 oz Lemon juice
  • 24 oz Water
In a bowl, muddle the lemon peels and sugar. Let stand for an hour or two to extract the lemon oil. Add the remaining ingredients and stir until the sugar dissolves. Refrigerate until needed.


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