Flying fish with red pepper sauce & cou-cou
Bursting with Caribbean flavours, this is the national dish of Barbados - serve with a side of cou-cou, made from polenta and okra
Rum punch
Serves 2
Easy
Prep:
plus 1 hr chilling, no cook
Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple
Skip to ingredients
- 175ml freshly squeezed orange juice
- 75ml freshly squeezed lime juice
- 150ml good-quality golden rum
- 50ml sugar syrup
- dash of grenadinesyrup
- dash of Angostura bitters
- icecubes, to serve
- generous pinch of freshly grated nutmeg
- 2 thick slices orangeto garnish
- maraschino cherriesto garnish
Nutrition: per serving
- kcal271
- fat0g
- saturates0g
- carbs23g
- sugars22g
- fibre0g
- protein1g
- salt0g
Method
step 1
Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
step 2
Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
