Rum Punch

Ingredients

• 1⅓ cups sugar
• 1 750-ml bottle rum, preferably Mount Gay Extra Old
• 1⅓ cups fresh lime juice
• ¼ cup Angostura bitters
• Whole nutmeg (for grating)
• Lime wheels (for serving)

Steps

1. Heat sugar and 1⅓ cups water in a small saucepan over low, stirring, until sugar is dissolved. Chill syrup until cold, about 30 minutes.
2. Combine syrup, rum, lime juice, bitters, and 4 cups water in a large pitcher or punch bowl and stir well. Add ice (just enough to chill) and grate nutmeg over top. Ladle into ice-filled glasses and garnish each with a lime wheel.
3. Do Ahead: Punch (without ice) can be mixed 3 hours ahead; cover and chill.