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.

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

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.


— CJ