St. Vincent Rum Punch - cooking recipe

Ingredients

24 ounces rum
48 ounces water
1/2 cup sugar
1/4 cup lime juice
1 1/8 cups orange juice
1 1/8 cups pineapple juice
1/2 cup grenadine
1/4 teaspoon nutmeg
bitters, for color

Preparation

Mix together all ingredients and splash in a couple of shakes of angstrom bitters, then let sit at room temperature for 3 to 4 days.
Serve over ice.