Despite the beautiful weather we’ve had over the past couple of days there’s a distinct late summer feel to the air which combined with the fact that the nights are drawing in reminds one - sadly - there aren’t that many evenings left for barbecuing this year. (Unless you’re one of those die-hards who grills all year round . . . )
It’s also carnival-time in London this holiday weekend so what better combination to celebrate than the perfect pairing of Jerk Chicken and rum punch?
Like all spicy foods Jerk Chicken (which is chicken rubbed with a dry spice mix that includes chillies and allspice) tastes best with something cold and slightly sweet and rum punch ticks both boxes. The classic Caribbean formula I was given was I (measure) of sour, 2 of sweet, 3 of strong (rum, of course) and 4 of weak (some kind of fruit juice). Personally I find that a bit sweet so tend to make it 1 measure rather than 2 of sweet.
I don’t know how authentic this is but for me the sour should be freshly squeezed lemon or lime juice, the sweet, sugar syrup or grenadine which will give the punch a fabulous colour, the rum golden or spiced (something like Appleton V/X, Cockspur or Morgan’s Spiced) and the juice a good quality tropical fruit juice that includes mango. (Sometimes I add some fresh mango pure as well). Simply pour into a large jug of ice cubes, stir and decorate with mint.
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