Pour the orange, pineapple and mango
juices into a large punch bowl. Stir in the water. Add the rum,
angostura bitters, nutmeg and sugar. Stir gently for a few minutes until
the sugar has dissolved. Slice the banana and stir gently into the
punch. Slice the orange and add to the punch. Chill and serve with ice.
The inspiration for this punch came from
the rum distillery at Plantation Diamond Estate in Guyana where some of
the finest rum in the world is made, and the tantalizing aromas of sugar
cane and rum pervade the air. You can use white rum instead of dark, if
you prefer. To make a stronger punch, add more rum.