Viceroy at Sugar Beach Rum Punch

By Sarah Greaves-Gabbadon
CJ Travel Editor

Saturday, September 20 is National Rum Punch Day. And what better way to celebrate the classic 17th-century creation than with this recipe from St. Lucia’s Viceroy at Sugar Beach. While the island’s iconic Pitons might be a bit difficult to see from where you are right now, this cup of Caribbean will make you feel as if you’re smack on the sands of the swanky beachfront resort.

Ingredients
3 ounces pineapple juice
3 ounces freshly squeezed orange juice
1 ounce St. Lucia Distillers’ Crystal white rum
1 ounce St Lucia Distillers’ Bounty rum
1 ounce grenadine

Method
Shake all ingredients together with ice. Pour into an ice-filled glass and garnish with a dusting of nutmeg, a pineapple slice and a cherry.

Cheers!

— CJ