Spiced Rum Punch With Citrus And Luxardo Recipes

SPICED RUM PUNCH

Steps:

• For the Spiced Rum: Remove the cap from the rum bottle and drop the allspice, cloves, star anise, orange zest, vanilla bean and cinnamon stick into the bottle. Reseal and let sit at room temperature for 2 days to up to a week, shaking it once a day.
• Put 2 cups of ice cubes in an 8-inch square cake pan and layer in half of the fruit. Top with another 2 cups of ice and then the remaining fruit (the ice cubes keep the fruit from sinking to the bottom). Fill with water and freeze until solid, about 6 hours.
• When ready to serve, combine the sugar with 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar is completely dissolved, about 2 minutes. Remove from the heat and let cool to room temperature. Stir together the sugar syrup, orange juice, lime juice and bitters in a large punch bowl. Pour the rum into the punch bowl, through a fine mesh sieve, and discard the spices. Let the ice island sit at room temperature for about 10 minutes, unmold and float in the punch.
• Fill a highball glass with ice cubes pour in 1 cup of punch. Top with about 2 ounces of seltzer and the garnish of your choice.

SPICED RUM PUNCH WITH CITRUS AND LUXARDO

Steps:

• Fill 2 small freezer-safe shallow containers with 1 1/2" hot water and freeze until solid to make giant ice cubes, about 4 hours. (The bottoms of clean half-gallon milk cartons work great.)
• Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup, and bitters in a punch bowl.
• Unmold ice (dip containers in warm water if needed) and add to punch along with citrus slices. Serve punch in 6-ounce glasses filled with ice.
• Do Ahead
• Punch can be mixed 3 hours ahead. Chill.

WARM SPICED CITRUS PUNCH

Steps:

• In a large kettle, bring 1 qt. of water and sugar to a boil; stir until sugar is dissolved. Stir in the remaining water. Add the orange juice concentrate, lemon juice, extracts and spices; cook and stir over medium heat until hot (do not boil). Serve warm. Refrigerate leftovers.

SPICED RUM PUNCH

Steps:

• In a small pot, bring water, sugar, and 6 cinnamon sticks to a boil. Reduce to a simmer and cook 8 minutes. Let cool to room temperature; discard cinnamon. (Refrigerate in airtight container, up to 1 month.) In a punch bowl, stir together cinnamon syrup, pineapple juice, rum, and lime juice. To serve, add ice and cinnamon sticks.

SPICY RUM PUNCH

Steps:

• 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.