There’s not another soul at the bar. On far-off Long Island in Out Islands of The Bahamas, that’s not exactly a surprise. 

But even with no one around to hear, Gerald still won’t reveal the secret. 

I take a sip, then another. It’s as perfect as rum punch as I’ve had, even in The Bahamas, where great rum punch is an art form. 

It’s that perfect amalgam of sweet and tart, without that cloying extra sugar, a classic ruby red. 

This is the rum punch at the Moonshine Beach Bar in Long Island, the star attraction of the historic Stella Maris resort. 

It’s set on a stunning stretch of beach on the island’s eastern coast, with some lovely cocktails on offer: a classic Bahama Mama, a “Buccaneer,” a Long Island take on the daiquiri; even a “Caribbean Sensation,” with dark and white rum, cream of coconut, pineapple juice and blue curaçao.

But here it’s one drink that everyone goes for, with its combo of white and dark rum and a secret blend of juices. 

Forget Long Island Iced Tea. Here, it’s Long Island Rum Punch. 

So what’s the recipe? I plead again. 

“The secret is,” Gerald says, leaning over the bar. “I can’t tell you the secret.”

— CJ