Welcome to the world of Rum Punch!

Here we got a real old school Caribbean Rum Punch from the Grenada containing nutmeg syrup. And it was the nutmeg syrup that picked my attention since i never done that before and i like nutmeg, it adds a very pleasant flavor to drinks and food.

I`m not surprised they make nutmeg syrup in Grenada since it´s the spice island in the Caribbean and lots of nutmeg is grown there. The nutmeg adds a special flavor to this rum punch.

Here`s how to make it:


12 nutmeg pods + sugar to thicken

Cut those pods into quarters and place in a large pot and blanch them with boiling water to get rid of the small amount of acid that nutmeg contains. Pour out the water and add 5 quarts fresh cold water and let sit overnight.

Next day, boil for 20 minutes and then leave to sit again for 24 hrs. I know…it´s a bit of a daunting task to make this syrup but once you get started it´s not that bad..

Now, bring it to a boil and when it starts boiling start adding the sugar, 3/4 cup to every 2 cups water – and lightly boil until it reaches the consistency of maple syrup, don´t boil too hard.

This makes about 5 quarts, you may brake it down to a lesser amount if you gonna make just a couple punches, then break down the drink recipe accordingly.


3 cups fresh lime juice

3 cups fresh orange juice

3 cups nutmeg syrup

3 cups pineapple juice

1.5 bottles dark rum (i used Coruba, Smith and Cross and Plantation original dark overproof – in the ratio 1 coruba, 0.5 S&C and 0.5 Plantation op)

1 cup apple juice

1 cup pineapple chunks

1 cup frozen, pitted unsweetened cherries

6 ounces Angostura bitters

Freshly grated nutmeg

Blend lime an orange juices, nutmeg syrup, pineapple juice and rum. Add apple juice, pineapple chunks, cherries and bitters and stir well. If possible use a huge ice chunk in the middle of the bowl. Finish with some grated nutmeg on top of the ice.

Now – i didn´t have any apple juice…but i had grapefruit so i used that and it turned out really good but why not try both? and the grated nutmeg on top of the ice added a nice touch, it smelled so goood!

Now, THAT`s good in the middle of the winter! this punch was so yummy i had to make another despite i made a double…


Sugarcane bar


6 Replies to “ST GEORGE´S RUM PUNCH”

  1. George served this at The Hukilau 2012 today (April 20th, 2012) and it was a GREAT hit! (I certainly enjoyed mine…)


  2. George, as you know i already did mail you:-)

    Sunny&Rummy, it`s a good should try it.

    Fred, you get a subtle nutmeg flavor in the syrup and that little addition does a lot of things for the drink.

  3. Sounds delicious. I’ve been toying around with home made Nutmeg Liqueur but it never really hit the spot. I got to try the syrup. Huli pau!

  4. Great looking drink, Tiare! With the nutmeg syrup, lime juice, and Ango, you pretty much have a de facto Jasper’s Mix in in that drink. And since Jasper’s Mix is just about the greatest thing ever to happen to rum punch I’m sure this drink is outstanding.

  5. Great looking punch, Tiare! The nutmeg syrup, Ango, and all that lime juice have essentially given you an ad hoc Jasper’s Mix, which is about the best thing to ever happen to rum punch so I’m sure the George’s Rum Punch is a winner.

  6. I’m interested in using this recipe at this year’s Hukilau in Ft. Lauderdale. Firstly, would you be OK if we used it — with accreditation of course. And secondly, I have a question about an ingredient substitution that we need to make. Please contact me via my provided email address.

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