VANILLA PUNCH
Clear punch that is easy to make ahead of time, easy to serve, and wonderful tasting. Also very inexpensive to make for a large group.
Provided by Teri G.
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 36
Number Of Ingredients 4
Steps:
- In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extract. Cool, and refrigerate.
- To serve: In a punch bowl with ice, mix 1 cup syrup with 2 liters ginger ale or lemon-lime soda.
Nutrition Facts : Calories 110 calories, Carbohydrate 27.9 g, Sodium 0.4 mg, Sugar 27.8 g
RUM PUNCH
Steps:
- Mix and stir the rum, Watermelon Puree, orange juice and lime juice. Serve over ice in chilled cocktail glasses.
- Muddle the watermelon, liqueur and basil in a glass until you reach a thick and slightly chunky puree consistency.
VANILLA RUM PUNCH
I started making this rum punch years ago from a Bacardi recipe. The little book is long gone, but I know it by heart . . . This punch is very potent, but doesn't taste very boozy.
Provided by Chelley-Chelle
Categories Punch Beverage
Time 3m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- in advance, mix the three cans of concentrate with the club soda, the rum, vanilla and nutmeg. Set aside and chill, preferably overnight.
- Just before serving, add the sprite.
Nutrition Facts : Calories 192.7, Fat 0.1, Sodium 26.2, Carbohydrate 23.3, Fiber 0.1, Sugar 11.7, Protein 0.1
SPICED RUM PUNCH
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
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.
REUNION RUM PUNCH
I learned this recipe from some friends from the Island of Reunion. It is always a hit with friends, and it's delicious. It is at its best when it has a day to meld the flavors in the fridge. Serve with ice cubes and garnish with lemon or lime slices if desired.
Provided by brittneyart
Categories World Cuisine Recipes European French
Time 2h25m
Yield 10
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan; pour into a mug and brew chai tea for 5 minutes. Remove tea bag and mix brown sugar into the hot tea until dissolved. Allow tea to cool for about 10 minutes.
- Mix tea, pineapple juice, rum, vermouth, and vanilla-flavored syrup together in a large punch bowl; stir well. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 37.1 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.8 g, Sodium 10.1 mg, Sugar 28.6 g
RUM PUNCH
Yield Makes about 16 servings.
Number Of Ingredients 5
Steps:
- Put vanilla beans in bottle of rum, allow to steep for 2 to 3 hours, then strain. Set block of tea ice in a punch bowl and add rum, lime juice and tea. Stir. Serve in 4-ounce punch glasses.
SPICY RUM PUNCH
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
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.
RUM PUNCH
Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple
Provided by Shivi Ramoutar
Categories Cocktails, Drink, Treat
Time 5m
Number Of Ingredients 10
Steps:
- Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
- Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
Nutrition Facts : Calories 271 calories, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 1 grams protein
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