The History Of Rum Punch

The history of Rum Punch dates back to the 1600’s when British Sailors were entitled to 10 pints of beer per day; when they sailed into the tropics the beer spoiled, and they turned to punch made with local ingredients. English sailors spread punch from its origins in the Indian Ocean to the Caribbean, where it’s been the characteristic drink of the region ever since.  Funny enough Roger Goddard’s family arrived in Barbados about the same time as the origins of Rum Punch – clearly not a coincidence.   Roger and Kim Goddard, through Cutters of Barbados, have brought the classic Barbados Rum Punch to a premium level, using only the best ingredients and going so far as mixing their own rum to control the flavours of the punch, designed to mix with friends.

To be an expert on rum punch we need to understand that there are two historical rum punches; The Planter’s Punch and Barbados Rum Punch. 

Planters punch is what most people think of when they think of rum punch, unfortunately it often uses cheaper rum as it is masked by the juice and sugar.   Planters Punch is made as follows:

• 4.5 cl rum (white, dark or spiced)
• 3.5 cl Fresh orange juice
• 3.5 cl Fresh pineapple juice
• 2 cl Fresh lemon juice
• 1 cl Grenadine
• 1 cl Sugar syrup (white sugar and water equal parts)
• 3 to 4 dashes bitters

Pour all ingredients, except the bitters, into shaker filled with ice. Shake well. Pour into large glass, filled with ice. Add bitters on top. Garnish with cocktail cherry and pineapple.

Barbados Rum Punch is made as follows:

• 3 cl golden/dark rum (not spiced rum)
• 1 cl Fresh lime juice
• 2 cl Sugar syrup, made equal parts Demerara Sugar and water
• 3 to 4 dashes bitters
• Fresh grated nutmeg in the drink and to garnish

Pour all ingredients, except the garnish nutmeg, into shaker filled with ice. Shake well. Pour into a glass, filled with ice. Add nutmeg on top. 

Barbados is the birth place of rum and as you would think a Barbados Rum Punch is one of the oldest rum punches in the world.  It has a simple recipe enshrined in a national rhyme: “One of Sour, Two of Sweet, Three of Strong, Four of Weak.” That is: one-part lime juice, two parts sweetener, three parts rum and four parts water.  Cutters VSRP forgets the Weak, if you are drinking a Cutters VSRP in Barbados the ice will melt and that will be the Weak, however remember when making a VSRP at home to add in the four parts Weak or you will have no friends to mix with.  

Traveling the Caribbean, you will find many versions all depending on which island you are visiting. Some examples are the Ti Punch of Martinique, where the citrus has been reduced to a squeezing of lime peel, the Peanut Punch popular in Trinidad/Jamaica using peanut butter, vanilla and condensed milk, or the generic Rum Punch, served on cruise ships in in Caribbean themed outlets worldwide, made with a bottled tutti-frutti mix that you’ll find throughout the Caribbean region, typically cheap and cheerful (not for the connoisseur).  

Cutters VSRP has stayed true to the classic Barbados recipe but has used only the best in the ingredients – never taking a short cut!   

Cutters VSRP is the #1 Rum Punch in Barbados as ranked by many international competitions and contests over the years.  

Enjoy trying your own hand at making the best rum punch for you.  

The one ingredient we cannot do without is mixing with friends.  Enjoy!

Special thanks to Kim & Roger Goddard for providing this article!
Cutters of Barbados
Harrismith Rum