Jamaica Rum Punch

one of sour, two of sweet, three of strong and four of weak – that’s how you could describe the Jamaican Rum Punch!

Sugar syrup: Heat equal parts of sugar and water in a saucepan and gently bubble for a few minutes. The sugar must be completely dissolved. Use when cooled. Sugar syrup will keep for a while in the refrigerator in clean bottles.

For the punch, mix all ingredients and garnish with orange and pineapple slices.

Complete cookbook at

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