GINGER RUM PUNCH
The deeply intense flavors of allspice, dark rum and gingerroot make this a perfect cocktail for the first crisp days of fall.
Provided by Inspired Taste
Categories Beverage
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- In cocktail shaker, add dark rum and light rum. Add gingerroot, then use end of wooden spoon to muddle ginger, releasing its flavor into rum.
- Add lime juice, orange juice and ice; shake until cold. Pour into cocktail glass filled with ice. Slowly pour cranberry juice into glass; garnish with allspice.
Nutrition Facts : ServingSize 1 Serving
JAMAICAN RUM PUNCH
Lots of fruit with a great subtle taste. Be careful on hot days! Fresh lime juice is key to getting the unique flavor of this punch. Don't skimp!
Provided by barkleylloyd
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 30 g, Cholesterol 4.5 mg, Fat 0.9 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 10 mg, Sugar 20.1 g
SWEET LIME-GINGER RUM PUNCH
Food & Wine. June 2007. How fun would it be to throw a Pirate or Carribean themed party and serve this?! :)
Provided by dicentra
Categories Punch Beverage
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the water, sugar and ginger to a boil.
- Simmer over moderate heat for 5 minutes. Strain the syrup into a large pitcher, pressing hard on the ginger. Let cool to room temperature.
- Stir in the lime juice, rum and the 2 cups of ice. Strain into ice-filled glasses and garnish with lime slices and cilantro.
Nutrition Facts : Calories 183.8, Sodium 2.8, Carbohydrate 14.7, Fiber 0.1, Sugar 12.9, Protein 0.1
RUM PUNCH
Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled, with plenty of ice. An easy-drinking cocktail, this punch gets its deep notes from punchy lime and woodsy-sweet nutmeg. Like many spirits of yesteryear, Caribbean rum tells a greater story - of colonialism and sugar plantation slavery, as well as the enterprise of the West Indian people. In this big-batch recipe, the complex flavors bloom into a bright, expressive libation that truly goes the distance.
Provided by Brigid Washington
Categories cocktails
Time 15m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make a brown sugar simple syrup: Add the brown sugar and 1 1/2 cups water to a small saucepan. Stir to combine, then heat over medium and cook until the sugar dissolves, about 5 minutes. Remove from heat and set aside. (Makes about 2 1/2 cups.)
- While the simple syrup is simmering, juice the limes into a large bowl until you have 2 cups lime juice and pulp. Add 1 3/4 cups of the simple syrup, plus the rum, bitters and nutmeg; stir to combine.
- Using a fine-mesh sieve, strain the punch into a large pitcher. Add 3 cups ice and stir until most, if not all, of the ice has melted and the pitcher is cool to the touch. (Taste the punch at this point and, if desired, add more simple syrup or lime juice.) If not serving right away, refrigerate up to 2 days.
- Serve in ice-filled rocks glasses. Garnish with grated nutmeg or a lime slice, or both.
JAMAICAN SORREL RUM PUNCH
Steps:
- In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.
SPARKLING GINGER-AND-SPICE RUM PUNCH
Nothing jump-starts a little soirée like an over-the-top pour-and it doesn't get any merrier than this heady, Caribbean-inspired cocktail of black spiced rum with splashes of prosecco, ginger beer, and seltzer. A word to the wise: this aperitif can pack a wallop, thanks to a hefty cup of rum.
Provided by Greg Lofts
Categories Dessert & Treats Recipes
Time 10m
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Combine rum, lime juice, and ginger beer in a large punch bowl. Add sherbet and pour sparkling wine and club soda over. Top with lime wheels, star anise, and ginger; serve.
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SWEET LIME-GINGER RUM PUNCH RECIPE - PADMA LAKSHMI
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- In a small saucepan, bring the water, sugar and ginger to a boil. Simmer over moderate heat for 5 minutes. Strain the syrup into a large pitcher, pressing hard on the ginger. Let cool to room temperature.
- Stir in the lime juice, rum and the 2 cups of ice. Strain into ice-filled glasses and garnish with lime slices and cilantro.
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