Spiced Rum Punch With Citrus And Luxardo Recipes

SPICED RUM PUNCH

Spiced Rum Punch image

Add an extra dose of love to this classic Caribbean cocktail by making your own spiced rum and mixing that with freshly squeezed orange and lime juice. The fun ice-and-fruit float will keep your punch cool while you drink up with friends and family.

Provided by Food Network Kitchen

Categories beverage

Time P2DT45m

Yield 12 cocktails

Number Of Ingredients 14

Ingredients

One 750-millileter bottle white rum
5 whole allspice berries
5 whole cloves
1 whole star anise
One 3-inch piece orange zest
1 vanilla bean, split
1/2 cinnamon stick
1 cup sugar
4 cups fresh squeezed orange juice
1 cup fresh squeezed lime juice
6 dashes bitters, such as Angostura
4 cups mixed orange slices, lime slices, pineapple wedges and maraschino cherries, plus more for garnish
One 2-liter bottle seltzer
Ice cubes, for serving

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

Spiced Rum Punch with Citrus and Luxardo image

Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.

Categories Bon Appétit Punch Alcoholic Party Rum Orange Juice Grapefruit Kumquat Birthday

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 cup high-proof rum (preferably Smith & Cross)
1 cup spiced rum (preferably Sailor Jerry)
1 cup fresh grapefruit juice, strained
3/4 cup fresh orange juice, strained
1/2 cup fresh lemon juice, strained
1/3 cup Luxardo maraschino liqueur
1/4 cup simple syrup
2 teaspoons Peychaud's bitters
1 grapefruit, sliced into rounds
1 blood orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup kumquats, sliced into rounds

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

Warm Spiced Citrus Punch image

I serve this drink every year during the holidays. It's one of my most requested recipes. It can be doubled if you're entertaining a larger group. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Time 15m

Yield 16 servings (3 quarts).

Number Of Ingredients 7

Ingredients

2-1/2 quarts water, divided
1-1/2 cups sugar
1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup lemon juice
1 teaspoon almond extract
1 teaspoon vanilla extract
1/8 teaspoon each ground allspice, cinnamon and cloves

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.

Nutrition Facts :

SPICED RUM PUNCH

Spiced Rum Punch image

This festive punch will get your party started and keep it rolling all night.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 7

Ingredients

1 cup water
3/4 cup sugar
6 cinnamon sticks plus more for serving
3 cups pineapple juice
1 1/2 cups golden rum
3/4 cup lime juice (from 6 limes)
Ice

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

Spicy Rum Punch image

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.

Provided by Jacques Pepin

Time 40m

Yield Two gallons, or about 90 servings

Number Of Ingredients 17

Ingredients

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
1/2 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

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.

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