Summer Rum Punch - Marie Mitchell

On p. 230 of Kin: Caribbean Recipes for the Modern Kitchen. Yields about 7.5 cups.

2/3 cup / 160 ml lime juice
1 cup / 240 ml orange juice
1 cup / 240 ml pineapple juice
1 cup / 240 ml grenadine
1 cup / 240 ml rum (mix of dark + white)
1/2 cup / 120 ml ginger liqueur (or sweet wine + ginger syrup)
2 1/2 cups / 600 ml water

Combine ingredients and chill until ready to consume. Serve over ice and - optionally - with chopped fruits, Angostura bitters, and/or grated nutmeg.