Mr Tingles Pomegranate Rum Punch Recipes

POMEGRANATE RUM PUNCH FOR A CROWD

Pomegranate Rum Punch for a Crowd image

Provided by Food Network

Time 6h20m

Yield 25 servings

Number Of Ingredients 7

Ingredients

5 cups pomegranate juice, such as Pom
3 cups good quality lemonade
One 750-milliliter bottle white rum (or aged rum if you're feeling adventurous)
1 cup fresh berries, such as blueberries and raspberries
1 cup fresh berries, such as blueberries and raspberries
Lemon wheels, for garnish
Ice, for serving

Steps:

Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight.
Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses.

MR. TINGLES POMEGRANATE-RUM PUNCH

Mr. Tingles Pomegranate-Rum Punch image

There are only a few ingredients in this party-friendly pomegranate-rum punch.

Provided by Maggie Hoffman

Yield Makes about 16 drinks

Number Of Ingredients 7

Ingredients

1 (750 ml) bottle light rum
2 tablespoons Sichuan peppercorns
25 ounces pomegranate juice
8 1/2 ounces fresh lemon juice
8 1/2 ounces 1:1 simple syrup (see note)
4 ounces water
GARNISH: ice block, about 20 lemon wheels, 1/4 cup pomegranate seeds, and 1 tablespoon each black and pink peppercorns (optional)

Steps:

At least 24 hours before you plan to serve the punch, fill a Tupperware or cake pan with water and freeze to make an ice block that will fit in your serving vessel, or make several trays of large ice cubes.
Meanwhile, make the infused rum: Carefully spoon Sichuan peppercorns directly into the bottle of rum, using a funnel if desired. Reseal the bottle and let sit at room temperature for 24 hours, jostling occasionally to move the peppercorns around. Strain the infused rum through a fine-mesh strainer and discard peppercorns. If not serving immediately, return the infused rum to the bottle using a funnel and store in a cool, dark place for up to 3 months.
When ready to serve, combine entire bottle of infused rum with the measured pomegranate juice, lemon juice, simple syrup, and water in a large punch bowl. Stir well to mix and carefully add the ice block. Garnish punch bowl with lemon wheels, pomegranate seeds, and peppercorns if using. Ladle into ice-filled punch glasses and garnish each glass with a lemon wheel.

RETRO RUM GINGER POMEGRANATE PUNCH

Retro Rum Ginger Pomegranate Punch image

Provided by Geoffrey Zakarian

Categories beverage

Time 5m

Yield 15 to 20 cocktails

Number Of Ingredients 8

Ingredients

2 cups pomegranate juice, chilled
1 cup pineapple juice, chilled
1 cup orange juice, chilled
1 cup spiced dark rum, chilled
1 cup white rum, chilled
Two 5.07-ounce cans ginger beer, preferably Goslings or Fever-Tree, chilled
1 orange, sliced into wheels
1/2 cup pomegranate seeds

Steps:

Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.

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