Basilisk's Trinidad Punch*

(drinks for the tropics or warm summer evenings)

Version One: Try this first

Input:

1. A bottle of the best Trinidad ("Old Oak") or Barbados ("Mount Gay") gold Rum (Barcardi Gold will do at a pinch, do not use white rum (no flavour) or Jamaica Rum (too much flavour)).
2. Sugar syrup (or, if you can't find it, dissolve as much white sugar in a small glass of hot water as you possibly can, then let it cool. It should be quite viscous when you've dissolved enough. It keeps for weeks)
3. The freshly squeezed juice of one large juicy Mandarine (Tangerine)
4. The freshly squeezed juice of half a large Lime (must be fresh, not Lime cordial)
5. Angostura Bitters
6. Crushed ice
7. Large glass

Process:

Pour yourself a generous serve of the Rum, add one nip of the sugar syrup (or more to taste), squeeze the Lime and the Mandarine (Tangerine) into the mix, add a few dashes of Angostura Bitters, stir, add the ice.

Instructions:

Sip slowly.

Version 2: Susan's special (dynamite!)

Inputs:

1. Large glass
2. two fingers of Trinidad or Barbados gold Rum
3. one finger of Grand Marnier
4. one finger of Cointreau
5. the freshly squeezed juice of half a large lime
6. a generous dash of Angostura Bitters
7. half a glass of crushed ice
8. top up with the freshly squeezed juice of a large Mandarine (Tangerine) or Orange

Instructions:

Sip very slowly.

Caution: Drink one of these too quickly, you'll start to get tunnel vision. Knock back two, and all you'll see (for a short while) is the underneath of the table.

Outputs:

On a balmy summer evening, or in the shade of the coconut palms, total Bliss!

+B

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Liability: No liability is accepted for any consequences of trying the above. Do so entirely at your own risk!

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*Recipes perfected by +B, Susan, and friends, after much trial and error at Port-of-Spain, Trinidad, 1972