For many centuries, pirates, sailors, merchants and travelers of all kinds have wandered the world, discovering new and unique ideas to influence their libations. One particular rhyme has laid in place the traditional Caribbean Punch recipe so all can follow – but of course, modifications are made aplenty:
One of Sour, Two of Sweet, Three of Strong, Four of Weak.
Following this simple template, we can explore a variety of locales and even create our own Birmingham-inspired rum punch. So, where do you want to go?
Barbados Rum Punch
- Sour = Lime
- Sweet = 1:1 Simple Syrup
- Strong = Barbados or Aged Rum
- Weak = Coconut Water
Garnish with Fresh Nutmeg.
Trinidadian Rum Punch
- Sour = Lime
- Sweet = Pomegranate Syrup
- Strong = Trinidadian or Spanish-style Rum
- Weak = Fresh Orange Juice
Garnish with a dash of Angostura Bitters.
Jamaican Rum Punch
- Sour = Lime
- Sweet = Pineapple Syrup
- Strong = Jamaican Rum, such as Appleton Estate
- Weak = Hibiscus Tea
Garnish with a slice of lime and a dash of cinnamon.
Vulcan Rum Punch
- Sour = Lemon
- Sweet = Strawberry Syrup
- Strong = Aged Rum or Honeysuckle-infused Vodka
- Weak = Southern Black Tea
Garnish with a dash of vanilla and a slice of lemon.
To learn more and enjoy these drinks for yourself, visit Cayo Coco Rum Bar, and be sure to save the date of April 17 for a special rum barrel tasting and selection event.
To convert our rhyme into a cocktail recipe:
.5 ounces sour
.75 ounces sweet
1.5 ounces strong
2 ounces weak
This incrementally increasing ratio will produce a consistently well-balanced cocktail — not too sour, not too sweet and oh so delicious.
For all of our syrups, we assume 1 cup of sugar to 1 cup of water (or juice).
If infusing your syrup and your water with fresh diced fruit, simmer for 10 minutes, and then stir in your sugar. Syrups can keep refrigerated for up to one month. Juice should always be fresh, especially lemon and lime.