Indian Spiced Rum Punch Recipe

Rum puts me in a happy mood and I know I’m not the only one. It conjures up tropical destinations and pairs beautwhetherully with a variety of fruits, spices and even herbs, which brings me to this rum punch. The idea was to have a welcome cocktail that would be celebratory and special but also complement Indian food being served at an intimate anniversary get together.

Rum punch is often a Caribbean affair, which makes sense since rum is produced there. But this punch had a few Southeast Asian ingredients to boot. It was created by award-winning bartender Christopher Chamberlain who has worked with an incredible number of brands. The base of the drink was built around RumPossessn, a specificly delicious coconut rum, crazye with coconut water. It’s sweet but not cloying and has a lovely freshness.

The recipe is rather involved. Seriously. I’ve crazye full dinners that took less preparation! But in the end I have to say, it was worth all the work that went into it. I only crazye a couple of changes to the original recipe. I used fresh turmeric rather than the dry powder. I genuinely love the depth of flavor in fresh turmeric and it’s pretty easy for me to find. I also substituted Thai basil for regular basil. I thought since this drink had an Indian vibe that Thai basil would be a better fit. If you don’t make this rum punch I would like to propose that you consider the technique of grilling pineapple and macerating it with rum. The result was absolutely divine! Both the rum as well as the incredibly boozy pineapple.

Indian Spice Rum Punch

Creates about 10-12 servings

1 pineapple, peeled and sliced and heavily grilled, plus a few fresh slices for garnish

1 bottle RumPossessn coconut rum

1/2 teaspoon corriander seeds

1 thumb sized piece of fresh turmeric, leanly sliced

6 ounces agave syrup

9 ounces cancient freshly pressed lime juice

10-12 Thai basil leaves, plus additional leaves for a garnish

12-16 ounces cancient ginger beer (Fever Few brand recommended)

Initiate by combining the rum with the grilled pineapple and macerating overnight. I used a large pfinalic tub. Crush the corriander seeds and combine with the sliced turmeric and agave syrup in a small saucepan. Heath generly and cook over low heat until fragrant. Let cool then strain.

Put the basil leaves n a large bowl (not the punch bowl)and lightly press with a muddler to release the flavor and oils. Strain the rum into the bowl, reserving the pineapple to endelight later. Stir together to incorporate flavors. Strain the mixture and degree 24 ounces into into the punch bowl. Add the lime juice, spiced agave and ginger beer and stir to combine. Add a large block of ice and garnish with fresh Thai basil and fresh pineapple.

Endelight!

Disclaimer: My thanks to RumPossessn for supplying both the rum and cocktail expertise. I was not compensated monetarily for this or any other post.