Boston Rum Punch

Boston Rum Punch
Staff Writer
Boston Rum Punch
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Until Prohibition, Boston produced thousands of gallons of rum, which mainly ended up in rum punch. Consisting of rum which was made with Caribbean molasses, as was traditional in Boston in 1700, Boston Rum Punch was popular at places like the Green Dragon Tavern, which happens to be where the Boston Tea Party was planned. This easy punch is served with cracked ice in a pint glass.

1
Servings
1315
Calories Per Serving
Deliver Ingredients

Ingredients

Punch

  • 2  Ounces  Smith & Cross Traditional Jamaica Rum
  • Nutmeg or half a strawberry and an orange slice
  • Lemonade (see recipe below)

Lemonade

  • Peels of 6 lemons
  • 6  Ounces  Lemon juice
  • 24  Ounces  Water
  • 3/4  Cups  Demerara sugar

Directions

Punch

Fill a shaker with finely cracked ice. Add the rum and fill with lemonade. Shake briefly and pour (unstrained) into a pint glass. Add a straw and garnish with either freshly grated nutmeg or half a strawberry and an orange slice.

Lemonade

In a bowl, muddle the lemon peels and sugar. Let stand for an hour or two to extract the lemon oil. Add the remaining ingredients and stir until the sugar dissolves. Refrigerate until needed.

Nutritional Facts

Total Fat
52g
74%
Sugar
11g
12%
Saturated Fat
8g
33%
Carbohydrate, by difference
195g
100%
Protein
22g
48%
Vitamin A, RAE
880µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
28mg
37%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
556mg
56%
Choline, total
35mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
36g
100%
Folate, total
379µg
95%
Iron, Fe
42mg
100%
Magnesium, Mg
198mg
62%
Manganese, Mn
4mg
100%
Niacin
23mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
599mg
86%
Riboflavin
2mg
100%
Selenium, Se
43µg
78%
Sodium, Na
480mg
32%
Thiamin
2mg
100%
Water
771g
29%
Zinc, Zn
5mg
63%

Rum Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Rum Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.

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