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Spicy rum punch

Spicy rum punch

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


  1. 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.

  2. 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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