Newtown Punch Recipe

Juice and measure

Freshly squeeze lemons, limes and oranges. Strain citrus juices to remove pulp and seeds. Measure out pineapple juice, dark rum, light rum and orange curaçao and place them near your mixing container (a large punch bowl or pitcher).

In a large punch bowl (approximately 3–4 liters capacity) or a large pitcher, combine 400 ml dark rum, 200 ml light rum, and 60 ml orange curaçao. Stir gently to combine.

Add the citrus and fruit juices: 120 ml fresh lemon juice, 60 ml fresh lime juice, 400 ml pineapple juice and 240 ml fresh orange juice. Stir until homogeneous.

Sweeten the mixture by pouring in 60 ml grenadine and 80 ml simple syrup. Taste the punch and adjust sweetness by adding up to an additional 15–30 ml simple syrup if desired.

Place the punch bowl in the fridge for 30–45 minutes to chill and allow flavors to marry. If you’re short on time, add a large block of ice to cool without diluting immediately.

Just before serving, slowly add 500 ml chilled club soda to the bowl to retain carbonation. Stir gently to incorporate.

Add 10 ml Angostura bitters, stirring once gently to integrate the bitters without flattening the carbonation.

Float 6 orange wheels, 6 lemon wheels and 12 pineapple chunks on top of the punch for color and aroma. Tuck 12 mint sprigs among the fruit for a fresh perfume.

Add a large ice block or several cups of ice cubes to the center of the bowl to keep the punch cold. If using crushed ice, add it just before serving to avoid rapid dilution.

Ladle the punch into glasses (approximately 240–300 ml per serving) making sure each glass gets some fruit and a mint sprig. Serve immediately.