A cool, fresh rum punch that originated on the sugar-cane estates in the Antilles

SERVES 6-8
25 g allspice berries
75 g white sugar cubes
100 ml iced water
50 ml dark rum
100 ml golden rum
100 ml white rum
50 ml Dubonnet or red vermouth
50 ml Campari
100 ml lime and lemon juice, mixed
4 lemons or limes (or a mix), sliced
150 ml sparkling mineral water

Make a syrup by lightly crushing the allspice berries and combining them with 100 ml boiling water in a heatproof measuring jug. Stand for 5-10 minutes, then strain and reserve the liquid. Dissolve the sugar cubes in the liquid to make 100 ml of syrup, then stir in 100 ml of iced water. Chill in the fridge. Pour the rums into a large serving jug or bowl and add the Dubonnet and Campari. To serve, stir in the chilled syrup, add the citrus juice and sliced fruit and stir in the sparkling mineral water.

DECEMBER 2004
RECIPES CLARE FERGUSON
PHOTOGRAPH GUS FILGATE