Spicy rum punch

Name: Spicy rum punch
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 100 g golden caster sugar; 1 tbsp allspice berries, lightly bashed using a pestle and mortar; 2 Scotch bonnet chillies, sliced (deseeded, if liked); 300 ml orange juice; 300 ml Waitrose Orange, Mango & Passionfruit Juice; 100 ml grenadine; 80 ml lime juice (4-5 limes); 150 ml dark rum; 100 ml light rum; Sliced citrus fruit, to serve

Rum punch is always a winner. Here I’ve given it a kick of Scotch bonnet, which provides a pleasing warmth. I combine dark and light rum and a mix of juices for maximum flavour, but use whatever you have available – it’ll still taste great!

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Serves8
CourseDrink
Prepare15 mins
Cook20 mins
Total time35 mins

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100g golden caster sugar
1 tbsp allspice berries, lightly bashed using a pestle and mortar
2 Scotch bonnet chillies, sliced (deseeded, if liked)
300ml orange juice
300ml Waitrose Orange, Mango & Passionfruit Juice
100ml grenadine
80ml lime juice (4-5 limes)
150ml dark rum
100ml light rum
Sliced citrus fruit, to serve

Heat 200ml water and the sugar in a large pan over a low heat until the sugar is dissolved. Add the bashed allspice and Scotch bonnet slices, then simmer for a further 15 minutes. Turn the heat off and set aside to cool. Once cool, strain through a muslin-lined sieve over a bowl or jug, discarding the allspice and Scotch bonnet.
Mix all the liquid ingredients together in a jug, adding 50ml of the Scotch bonnet syrup. (Make up to this point a few hours ahead and chill until ready to serve.) Add the fruit slices and top with plenty of ice. Serve with the remaining syrup on the side so guests can top up as they wish.

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