Ingredients:

  • 1 cup Water
  • 1 cup Granulated Sugar
  • 1 tablespoon Whole Allspice Berries
  • 2 Cinnamon Sticks (3 inches long)
  • 1-inch piece Fresh Ginger, thinly sliced
  • 1 ½ cups Dark Spiced Rum
  • ½ cup Aged (Gold) Rum
  • 1 cup Fresh Lime Juice
  • 2 cups Fresh Pineapple Juice
  • 1 cup Orange Juice (no pulp)
  • ½ cup Allspice & Cinnamon Syrup
  • 1 teaspoon Angostura Bitters
  • Chilled Soda Water or Ginger Ale (to top)
  • Fresh Lime Wheels (for garnish)
  • Orange Slices (for garnish)
  • Freshly grated Nutmeg (for dusting)

Instructions:

  1. Prepare the Spice Syrup: Combine water, sugar, allspice, cinnamon sticks, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Simmer gently for 8 minutes.
  2. Remove the syrup mixture from the heat, cover, and let steep for 20 minutes. Strain the syrup into a jar, discarding the solids, and allow it to chill completely (this takes about 30 minutes).
  3. Juice limes and measure out the required pineapple and orange juices.
  4. Combine Base Ingredients: In a large pitcher or punch bowl, combine the spiced rum, aged rum, lime juice, pineapple juice, orange juice, ½ cup of the chilled spice syrup, and Angostura bitters. Stir well.
  5. Taste and Adjust: Taste the mixture. Add more chilled spice syrup if it is too tart, or more lime juice if it is too sweet.
  6. Chill Thoroughly: Cover the punch base and refrigerate for at least 30 minutes to allow flavours to marry.
  7. Serve: Fill glasses with plenty of ice. Pour the chilled punch base into the glasses, leaving space at the top. Top each serving gently with a splash of chilled soda water or ginger ale.
  8. Garnish: Garnish generously with lime wheels, orange slices, and a light dusting of freshly grated nutmeg.