Lime + Rum Punch - Marie Mitchell

See TT Lime cocktail recipe on p. 234 of Kin: Caribbean Recipes for the Modern Kitchen.

1 2/3 cups / 400 ml quick-fermented lime juice*
2 cups / 480 ml water
2 1/3 cups / 500 g dark brown sugar
2 cups / 480 ml rum
warming spices (cinnamon, nutmeg, cloves, cardamom, ginger)

*To 'quick-ferment' the lime juice, leave it at room temperature for 24-72 hours before use.

Boil the water in a saucepan and add the sugar and spices, stirring until the sugar dissolves. Remove from heat and allow to cool before adding lime juice. Stir and add rum. Chill until ready to consume.

Strain before serving over ice. Optionally, add Angostura bitters to taste.