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.
- 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
- 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
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
Two gallons, or about 90 servings
- 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.
- For the punch, combine the punch ingredients in a large container and mix well. Transfer to gallon jugs, cover and refrigerate until serving time.
- 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.