Bahamasrumpunchcocktail Recipes

CARIBBEAN RUM PUNCH

Caribbean Rum Punch image

This delicious concoction is the traditional rum punch recipe used in the West Indies, passed down for years. The old rhyme goes, 'One of sour, two of sweet, three of strong, four of weak.' Any fruit juice can be used. Serve chilled over ice, with fruit garnishes and a sprinkling of grated nutmeg.

Provided by HeatherB

Categories Drinks Recipes Punch Recipes Adult Punch Recipes

Time 10m

Yield 20

Number Of Ingredients 6

Ingredients

1 cup fresh lime juice
2 cups simple syrup
3 cups amber rum
4 cups orange juice
4 dashes bitters
freshly grated nutmeg

Steps:

In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 21.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 1.8 mg, Sugar 4.4 g

VIRGIN BAHAMA MAMA PUNCH RECIPE - (4.2/5)

Virgin Bahama Mama Punch Recipe - (4.2/5) image

Provided by á-39535

Number Of Ingredients 7

Ingredients

8 cups orange juice (2 cups)
8 cups pineapple juice (2 cups)
8 cups grapefruit juice (2 cups)
1 (12-ounce) bottle grenadine (3 ounces)
1 (10-ounce) jar maraschino cherries (2 1/2 ounces)
1 (2 liter) bottle Sprite (1/4 bottle-1/2 litre)
Measurements at the end are to make a smaller batch

Steps:

Mix all ingredients, except for cherries, in a large punch bowl. The more grapefruit juice you add the more sour the punch will be. We like less grapefruit juice. When you place the punch into the cups place a cherry or two into the cup also.

CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE

Crispy Pan Fried Bahamian Cracked Conch with Citrus Sauce image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup spiced rum
1/2 cup orange juice
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon sugar
4 tablespoons butter (not necessary but very yummy)
2 to 4 pieces conch, per person
Flour, for dusting
1 egg, beaten with 3 tablespoons water, for egg wash
Bread crumbs
Oil, for pan frying
Chopped cilantro, edible fresh flowers, for garnish

Steps:

Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.

BAHAMAS RUM PUNCH (COCKTAIL)

Bahamas Rum Punch (Cocktail) image

This drink is served all over the Bahamas. Some say it is only authentic with certain brands... Whatever. If it tastes good it can go in my glass! Enjoy :)

Provided by Bellinda

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/2 ounce campari orange
1 ounce light rum
1/2 ounce coconut rum
orange juice
pineapple juice

Steps:

Pour all ingredients into a glass.
Use equal parts orange juice and pineapple juice.
You decide how much ice you want.
Play around with the amounts.

Nutrition Facts : Calories 186.4, Sodium 0.8, Carbohydrate 1.7, Fiber 0.3, Sugar 1.3, Protein 0.1

BAHAMIAN CONCH CHOWDER

Bahamian Conch Chowder image

Conchs are quite popular in South Florida, as most there come from the Bahamas, were they are plentiful. If you cannot get frozen conchs, chopped clams may be substituted. If using chopped clams, add them at the last moment to keep them tender. The chowder is chunky, spicy, and robust with flavor - goes great with toasted bread rounds. Found recipe in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil (or canola oil)
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 red pepper, seeded and chopped
1 medium potato, peeled and chopped (Sweet Potato or Yucca is good)
1 teaspoon dried thyme (or 6 sprigs of fresh)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
3 bay leaves
1 (16 ounce) can chopped tomatoes
1 (16 ounce) can clam juice
2 cups cold water
1 lb conch, defrosted (chopped frozen,, or 16 oz chopped clams with liquid)
1 tablespoon red wine vinegar (or 1 tbsp malt)
6 sprigs parsley, chopped
4 scallions, minced
salt
cayenne pepper

Steps:

Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.

Nutrition Facts : Calories 185.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 29.5, Sodium 381.1, Carbohydrate 25, Fiber 3.9, Sugar 8, Protein 14.7

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