St Vincent Rum Punch

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   ["Put the sugar and water in a saucepan and heat to dissolve the sugar. Set aside to cool. This should give you 2 cups of sugar syrup.", "Juice enough limes to yield 1 cup of juice. Add to the sugar syrup. That is the 1 of sour and 2 of sweet. Our family called this mixture ""gunge"" because the raw sugar in St Vincent made a cloudy mixture that, when mixed with the lime juice, looks a bit unpleasant and gungy - tastes great though! The sugar in New Zealand gives a clearer syrup. Pour the gunge into a bottle if you are not following the punch bowl recipe.", "If you are serving this in a punch bowl, pour the gunge and rum into a bowl. Add 3 cups of water and lots of ice (some ice will melt to make 4 cups). Add a few splashes of Angostura bitters on the top and grate some fresh nutmeg on top. That's a bit boring so - here's a better recipe.", "Fill a glass with crushed ice so that it is packed right to the top of the glass.", "Pour in one measure of gunge and one measure of rum. A ""measure"" is anything you like. This is still going to be a 1-2-3-4 recipe.", "Mix with a straw.", "Add a few drops of Angostura bitters so that it floats on the top and grate some fresh nutmeg on top. I have a special mini-grater just for nutmeg.", "You will notice there is no ""4 of weak"" in this recipe. The ice is the ""weak"

* Per serving · 4 servings · Values may vary.

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