Who has a good reciepe for rum punch?

[MOJOMATIC]

Well, there's the rum punch I make stateside, and the kind when I'm on the island. Below is my Jamaican recipe, blended most recently in late January in a cottage on the cliffs. The fresh fruit makes a huge difference, as well as the mood you're in while you're making it. (Hopefully joyous since you're in Jamaica!)

I mixed up some ginger syrup a few nights before the rum punch and can share that recipe if anyone's interested. Otherwise simple syrup will work.

The Campari is an unusual addition but worked well, adding bittersweet notes to balance out the sunshiney sweetness of the pineapple. (On a side note, I was surprised to see that Campari is blended and bottled on the island. Kind of like Guinness I guess...) If you don't have Creole bitters, Angostura is a decent substitute.

This made about a gallon or so, easy sippin in the sunshine at Bluefields and across the countryside as we cruised the south coast.

Mojomatics Legendary Rum Punch

1 medium size watermelon (10-12 lbs)
2 small golden-ripe pineapples
3 jamaican grapefruit
750 mL Wray & Nephew Overproof
750 mL Appleton Estate X/O
1/2 cup Campari
12 dashes of Creole bitters
1/2 cup ginger syrup (or simple syrup)
1/4 cup jamaican honey

Cut rind from watermelon and pineapple; dice fruit into large chunks. Place strainer over large bowl and start squeezing juice from fruit, preferably by hand. Add a couple pours of rum every once in a while until the bottles are empty. Squeeze grapefruit; add syrup, honey, bitters and Campari. Sample a small taste to confirm the right balance of sweet and sour.

Shake with ice & slice of fresh ginger. Pour over rocks, garnish with a stick of watermelon; top with ginger beer if you're taking it light. Or just keep it on the rocks if you're ready to get rocked!

And here are a couple pix of the ingredients and preparation. One love!