The Boston Rum Punch Cocktail
About the Boston Rum Punch Cocktail
This delicious mix of rum and lemonade is a Beantown classic.
Ingredients in the Boston Rum Punch Cocktail
- 2 oz Smith & Cross Traditional Jamaica Rum
- Lemonade*
Garnish: Nutmeg or half a strawberry and an orange slice
Glass: Pint
How to make the Boston Rum Punch Cocktail
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
INGREDIENTS:
- Peels of 6 lemons
- .75 cup Demerara sugar
- 6 oz Lemon juice
- 24 oz Water
PREPARATION:
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.
You guys are so silly…why are you trying to confuse us with the different units of measurement. 0.75 cups? 6 oz? Seriously? Why not break this recipe down to a simple ratio, I’m sure everyone will appreciate a 4:1:1 (water:demerara sugar: lemon juice)…
Hi Patrick–
We use different units of measurement for solid and liquid ingredients. Liquids are easy to convert from volume to weight—1 cup is 8 ounces, 1 tablespoon is half an ounce, etc.—but that’s not the case with solids like sugar. That’s why we give measurements for sugar in tablespoons and cups and measurements for liquids in ounces.
Best,
Jason Horn
Senior editor, Liquor.com