Spicy Rum Punch

5.0(46)

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.

by Jacques Pepin

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Cocktails

Servings

Two gallons, or about 90 servings

Total time

40 min

Calories / serving

—

Ingredients (17)

serves

2 orangesorange
2 lemonslemon
4 cups granulated sugarsugar
1 teaspoon ground nutmegnutmeg
2 teaspoons ground cinnamoncinnamon
2 teaspoons anise seeds
1 teaspoon red pepper flakesred-pepper-flakes
1 teaspoon black peppercornspeppercorn
2 tablespoons coriander seedscoriander
20 bay leavesbay-leaf
1/2 cup vanilla extractvanilla-extract
8 cups waterwater
2 quarts syrup (above)
2 liters white rumwhite-rum
2 12-ounce cans frozen orange concentrate
2 12-ounce cans frozen grapefruit concentrate
2 quarts cranberry juicecranberry-juice

Instructions (3 steps)

01For 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.

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