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Copywriters’ Kitchen Cocktail Hour: West Indies Lime Mint Rum Punch

by Lorraine Thompson on May 29, 2009

It’s Friday—time for Cocktail Hour at Copywriters’ Kitchen. Today we’re serving West Indies Lime Mint Rum Punch, inspired by my Trinidadian mother-in-law.

Trinidadians need little no excuse to gather together friends and family for “fêtin’”—partying.

West Indies Lime Mint Rum Punch is a tall, cool variation of the traditional rum punch my mother-in-laws’ people serve in tiny glasses—refilled over and over and over.

To make West Indies Lime Mint Rum Punch you need to first concoct a simple syrup infused with lime and mint. You can make the syrup ahead. Make in quantity if inviting West Indian friends.

When ready to fête, simply mix the syrup with San Pellegrino water or club soda and serve. For festive presentation, it’s fun to serve West Indies Lime Mint Rum Punch in a punch bowl. Otherwise use tall glasses.

West Indies Lime Mint Rum Punch

1 cup lime juice—about eight limes
4 tablespoons finely grated lime zest
1 cup fresh mint leaves, stems removed and chopped fine
1 cup sugar
¼ cup water
1 quart San Pellegrino water or club soda
1 cup rum
Thin slices of limes

  1. Juice the limes and remove seeds but don’t strain pulp—it adds extra flavor.
  2. Grate lime zest, being careful not to include white pith. You’ll need about 6 limes to make 4 tablespoons of zest.
  3. Remove stems from mint, wash well and spin in salad spinner. Chop fine.
  4. Combine lime juice, zest, mint leaves, sugar and water in saucepan over medium-low flame.
  5. Bring to simmer, turn off flame. Let syrup steep for at least two hours—but no longer than four hours or it will become bitter.
  6. Strain syrup into glass container, pressing mint leaves into strainer to extract full flavor. Cover syrup and store in fridge until ready to use.

  7. lime-zest-250chopped-mint-250sugar-mint-syrup-250jar-lime-mint-syrup

  8. To make a punch bowl, pour syrup into bowl and add rum. Slowly add the bottle of San Pellegrino water or club soda, stirring carefully to incorporate water but not diffuse soda bubbles. Float lime slices on top. For a very impressive presentation add an ice-ring.

    To make individual glasses of punch, add 2 jiggers of syrup and one jigger of rum to a tall 12-ounce glass. Add ice cubes to top of glass and fill with San Pellegrino water or club soda. Stir gently, garnish with thin slice of lime and serve.

Serves 10 using punch cups and 6-7 using tall glasses.

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West Indies Lime Mint Rum Punch
January 22, 2013 at 9:53 am

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Laura Levy May 29, 2009 at 7:18 am

I would love to re-post this recipe on my website – It sounds wonderful!! If you check out my site and approve… let me know and I’ll post with all the appropriate credit and links back to your blog.

Have a great weekend!


Lorraine Thompson May 29, 2009 at 12:22 pm

Hi Laura:

Glad you liked the Punch. Please feel free to post this–or any other–recipe on your blog. I very much appreciate a link back to my post!

Hope you have a great weekend.

Liz June 2, 2010 at 10:36 am

A quick, humbly-suggested modification to your recipe above: I’d switch the order of the first two steps. It’s considerably easier to zest a lime when it is still whole. Other than that, I’ll be trying this recipe tonight. It reminds me a lot of a caipirinha…one of my favorites. Thanks!

Lorraine Thompson June 2, 2010 at 11:58 am

@Liz: Thanks for the helpful suggestion. I actually do zest the whole fruit before juicing it, as shown in my photos. Guess I’d drunk one too many West Indies Lime Mint Rum Punches when I write up the recipe! ; >

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