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Rum Punch, a timeless tropical drink, beckons with its bright colors and delicious flavors. Over time, it has transformed from a mere convenience to a popular drink synonymous with leisure and escapism in the sun-drenched, palm-fringed paradises of the world.
Its roots go back to the 17th century, making it one of the oldest known mixed drinks in the western hemisphere. It was invented by British sailors sailing the azure waters of the Caribbean. This classic cocktail served a dual purpose: on the one hand, it was intended to conserve precious water supplies. Secondly, the rum punch was intended to mask the not-so-pure taste of the rum on board their ships.
The name "rum punch" is probably derived from the Hindi word "panch", which means "five". This refers to the five ingredients that originally made up the drink: lime or lemon juice, sugar, rum, water (or tea) and a little nutmeg or other tropical spices.
Ingredients (for 2 servings):
Preparation:
Rum punch is also known for its countless regional variations. In Barbados, for example, it is often prepared with Bajan-style rum and contains a shot of falernum. In Jamaica, it is made with overproof rum and a dash of bitters, while white rum and soda are used in Cuba.
In Grenada, on the other hand, local spices such as nutmeg or cinnamon are used to give the drink its finishing touch. And in Puerto Rico, a dash of coconut milk or coconut cream is added to the rum punch, which gives the already tropical drink an extra touch of the exotic.
As you have already seen, different types of rum are used for Rum Punch depending on which corner of the Caribbean you end up in. The choice of rum will, of course, have a significant impact on the flavor and character of the cocktail. Here are some general guidelines:
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