Spicy Rum Punch

Here is a rum punch to suggest parties near a warm ocean and sand beneath your feet. It’s an old-fashioned concoction, and you’ll need to raid your spice cabinet for this. Pour it over ice and give thanks for the warming comfort of good rum.


The syrup:

  • 2 oranges
  • 2 lemons
  • 4 cups granulated sugar
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons anise seeds
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black peppercorns
  • 2 tablespoons coriander seeds
  • 20 bay leaves
  • ½ cup vanilla extract
  • 8 cups water

The punch:

  • 2 quarts syrup (above)
  • 2 liters white rum
  • 2 12-ounce cans frozen orange concentrate
  • 2 12-ounce cans frozen grapefruit concentrate
  • 2 quarts cranberry juice
  • Nutritional Information
    • Nutritional analysis per serving (90 servings)

      182 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 0 grams dietary fiber; 30 grams sugars; 0 grams protein; 5 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Two gallons, or about 90 servings


  1. For the syrup, remove the skin from the oranges and lemons with a vegetable peeler and place the peelings in a large saucepan. Extract the juice from the oranges and lemons and add it to the saucepan with the remaining ingredients. Bring to a boil, reduce the heat and boil gently, uncovered, for 30 minutes. Strain through a fine strainer and cool. You should have 2 quarts.
  2. For the punch, combine the punch ingredients in a large container and mix well. Transfer to gallon jugs, cover and refrigerate until serving time.
  3. For each serving, place 1/2 cup ice cubes in an old-fashioned glass and pour 1/3 cup of the punch over the ice. Stir well and serve.

40 minutes

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