Barbados Rum Punch

Recipe Description

My husband brought home a super high-end aged Barbados rum that I was tempted to drink straight, but I just don’t have the taste for straight whiskey anymore. I think I will again soon, but in the meanwhile, I had to find a recipe that would do the vintage liquor (yes, it’s different every year!) justice while still catering to my desire to have a cocktail rather than a mere snort.

The first recipe I tried from my new favorite book, Smuggler’s Cove, was the perfect thing. Wow, what a drink.


  • 1 ounce fresh lime juice
  • 1 ounce demerara syrup
    2 parts water, 1 part demerara sugar (aka turbinado or raw), 3 parts granulated sugar. Boil water then add demerara, stirring until dissolved; then add granulated sugar, stirring until dissolved. Cool.
  • 2 ounces blended aged Barbados rum
  • 1 dash Angostura bitters
  • whole nutmeg


The original recipe calls for a footed pilsner full of cracked or cubed ice. I missed that part and used an old fashioned glass and a giant cube. Worked for me!

Whatever glass you use, however, put it in the freezer before you start making the drink.

Put all ingredients except the nutmeg in a shaker with ice. Shake vigorously until cold.


Remove glass from freezer. Fill with ice. Strain cocktail into glass. Grate nutmeg over the top.

Give this one some quiet time–it doesn’t last long but it’s a little sip of Heaven right here on Earth!

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