Jonathan Phang’s Rum Punch @Jonathan_Phang @travelchannel

Rum Punch
makes 8-10 cocktails
225 g caster sugar
450 ml water
225 ml lemon or lime juice
juice of two oranges
800 ml dark rum
3 tablespoons Grenadine
4 drops Angostura bitters
1/2 teaspoon grated nutmeg
plenty of ice cubes
finely sliced orange and maraschino cherries for garnish

Make a sugar syrup by putting the sugar in a saucepan with 450ml of water. Gently bring to the boil and boil for two minutes until the sugar is dissolved. Set aside to cool. In a large jug or bowl , combine the fruit juices with cooled sugar syrup, rum and Grenadine and stir well. Add the bitters and nutmeg. Serve in tall glasses over plenty of ice and garnish with finely sliced orange and maraschino cherries. Top with lemonade or ginger ale as an option.

Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.

Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.

Editor's choice