The Istry Rum Punch

Ingredients

• 2 oz dark Jamaican rum (Appleton Estate 12 or Rum-Bar Gold)
• 1 oz overproof rum (Wray & Nephew, floated on top)
• 3 oz fresh orange juice
• 2 oz pineapple juice
• 1 oz fresh lime juice
• ¾ oz grenadine (homemade or Monin)
• 2 dashes Angostura bitters
• Ice
• Grated nutmeg and lime wheel to garnish

Method

1. Fill a tall glass with ice.
2. Add dark rum, orange juice, pineapple juice, lime juice, and grenadine.
3. Stir gently to combine.
4. Float the overproof rum on top — pour it slowly over the back of a spoon so it sits on the surface.
5. Drop in the bitters. Two dashes, right on the float.
6. Grate fresh nutmeg over the top. Garnish with a lime wheel.
7. Don't stir after the float. Let the guest mix it in on their first sip.

The Rule

One part sour, two parts sweet, three parts strong, four parts weak. That's the original Caribbean rum punch formula. This is our version of it.

Tips

The overproof float is the Jamaican signature — don't skip it. Angostura bitters are non-negotiable. Fresh juice only; carton orange juice makes a different drink.