Jamaican Rum Punch
ne version of Jamaican rum punch is a traditional christmas drink in Jamaica. It is a beautiful festive red drink that warms the heart. The main ingredient is the dried calyx of the Hibiscus sabdariffa plant. In the Caribbean this plant is called Sorrel and in Australia, hibiscus flowers. As with most plants in the Caribbean this plant has powerful medicinal properties and hectares are being grown in Queensland today to fight the battle against high blood pressure. It is good for the heart and has heart shaped seeds. The secret to a good Jamaican rum punch is the rum. Since the days of the pirates the people of the Caribbean have been making rum and we say why not leave it to the experts and use Wray & Nephew crystal clear white rum in your Christmas punch. This rum is very popular in Jamaica and has become a top selling rum all over the world with aromas of molasses, coconut and sweet spice coming through as well as packing a hefty punch at 63% alcohol.
2 ½ cups dried Hibiscus sabdariffa calyx
3 oz fresh ginger root, grated 5 pimento berries
1 cinnamon stick
10 cups boiling water
2 cups sugar
2 Tbsp Tahitian lime juice
¾ cup Jamaican white rum
Makes 10 cups
1. Place hibiscus calyces,ginger and spices in a large pot or mixing bowl
2. Pour boiling water over the ingredients; stir and place in fridge overnight to steep
3. Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the hibiscus
4. Dissolve sugar in boiling water and add to strained liquid with tahitian lime juice and rum.
5. Pour over ice
There is also another method used in Jamaica to make rum punch. It is the 1 2 3 4 method or sour sweet strong weak. One part lime or lemon, two parts sugar syrup, 3 parts rum and 4 parts water. You may like to try this one at your next christmas cocktail party. To prevent if from fermenting, store this drink in the fridge.