May 23, 2018

Toes In The Sand Island Rum Punch

Recipe: Matt Dean Pettit

Try this recipe for Toes In The Sand Island Rum Punch from The Great Shellfish Cookbook.
The combo of dark rum and fruit in this drink gives it a well-balanced sweetness.


  •  1/2 cup granulated sugar
  • 4 cups ice cubes, plus extra
  • 8 oz dark rum
  • 1 cup pineapple juice
  • 1 cup coconut water
  • 2 sprigs fresh thyme
  • Grated fresh nutmeg, for garnish
  • 2 limes, quartered, for garnish


Yield: Serves 4 to 6

  1. Make a simple syrup by adding the sugar to 1/2 cup cold water in a small saucepan over medium-high heat. Cook, stirring, until the sugar crystals have completely dissolved. Remove from the heat and allow the syrup to cool completely. Place 1/4 cup aside for this recipe, and store the rest in an airtight container in the refrigerator for up to 1 month.
  2. Fill a large pitcher with ice. Add the rum and the reserved simple syrup. Stir to mix well. Add the pineapple juice, coconut water, and thyme. Mix to combine the flavors.
  3. Set out four to six small rocks glasses and fill each one with ice. Pour the rum punch into the glasses. Garnish each one with a sprinkle of fresh nutmeg on top and a lime wedge. Welcome to vacation mode!

Excerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Copyright © 2018 Matt Dean Pettit. Photography copyright © 2018 Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Tags: cocktail