Portobello Rum Punch

A rum punch is a drink that needs to follow few rules. As long as the mixture contains citrus and/or other fruit juices, a sweetener, a spice element, and, most crucially, rum, the rest of the ingredients and the technique used to make it are up for interpretation and often vary regionally. 

Today, modern Jamaican rum punches pull some inspiration from the classic Planter’s Punch, but the recipe has evolved over time into something that is often tailored to taste. “The modern Jamaican rum punch is characterized by its use of multiple fruit juices, including pineapple, orange, and lime, and of course nutmeg as the spice component to garnish,” Sly Augustin, the owner of Trailer Happiness in London, says.

Augustin has his own requirements for the drink. “For me, the most important part of a Jamaican rum punch is the addition of overproof Jamaican rum,” he says. But that’s not all. “Regardless of the ingredients used and what inspired the recipe, a rum punch should almost taste like something made in a home rather than a bar,” he continues. “It’s not perfectly balanced; it’s often a little boozy, and it’s always a lot of fun to drink.” 

The tropical-fruity Jamaican-style rum punch Augustin serves at his bar is certainly boozy, and does indeed call for overproof rum. He takes the additional step of adding some blue food coloring to it, producing a whimsically turquoise-hued drink, but you can leave the coloring out if you prefer. Angostura bitters replace the traditional nutmeg as the drink’s spice element, with their aromatic baking-spice notes.

You can also feel free to experiment with the drink’s juices, if you like. This recipe calls for guava and lime, but you might try pineapple, mango, passion fruit, orange, or any combination of those or others, if you’re so inclined. 

Just don’t forget the one non-negotiable: Jamaican rum.

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