tablespoons rub for the Caribbean Sauce.
Prepare the smoker
In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.
Place ice cubes in tall glass. Add lime juice and sugar syrup and stir.
Add rum and water (or passionfruit juice), and stir.
Add bitters and nutmeg on top, and serve immediately.
Mix everything together, taste and adjust.
Garnish with pieces of pineapple and slices of lime.
Serve over ice.
You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
ou are not following the punch bowl recipe.
If you are
Stir all ingredients except ice together
in a large punch bowl. Refrigerate until cold.
Add a block of ice or ice cubes to bowl with punch. Ladle punch into glasses.
Stir first 7 ingredients in large punch bowl. Refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.).
Add block of ice or ice cubes to bowl with punch. Ladle punch into glasses.
Heat the rum, orange liqueur, sugar syrup and orange juice in a pan, ensuring that it does not boil. Meanwhile, make the tea with boiling water (about 1 cup ) and leave to brew for 4 minutes. Pour the punch mixture into heat-proof, warmed punch glasses and top up with tea. To serve, decorate with orange quarters if desired.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
to make sugar water:.
put sugar & water in saucepan, cook over high heat until all sugar is thoroughly dissloved.
set aside to cool.
bottle & refidgerate.
PUNCH:.
pour ALL ingredients into large punch bowl.
Stir to combine.
Add LOTS of ice.
SERVE in punch glasses OR tall glasses for the brave !
In a large bowl, combine rum, pineapple juice, juice of oranges, juice of limes and sugar.
Add ginger ale just before serving.
Chill, serve over ice in glass, garnish.
(For a special flavour -- top each serving of punch with 1 oz of Malibu Coconut Rum).
Mix all ingredients together in a pitcher or punch bowl.
Chill in the refrigerator for at least 1 hour before serving.
Add ice if desired.
Garnish with nutmeg and orange slices.
Mix the four juices.
Add ginger ale and 1/2 of sherbet last. Stir until sherbet is nearly melted.
Add a frozen ring of lemonade.
Add rest of sherbet and let float on top.
This recipe is easy to cut in half.
t thoroughly!
Taste the punch to check the strength. You
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.
In a large pitcher, combine the orange juice with the guava nectar and rum. Add the ice and stir until cold; add the ginger ale.
Pour into cocktail glasses, add the grenadine and nutmeg, and serve.
hours.
Meanwhile, make rum syrup: In medium saucepan, combine
In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved.
Add the rum, orange liqueur and grenadine and chill the rum mixture for about 1 hour.
Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.
Beat egg yolks with sugar until thick and lemon coloured.
Soak the gelantine in 1 tbsp cold water themn stir until dissolved in the boiling water.
Add to the egg mixture and blend well. Add the rum, then mix again. Last, add the stiffly beaten egg whites and the whipped cream.
Save a bit of whipped cream for decoration on top. Served in wineglasses or your best glass bowl -- Chill in the refridgerator 2-4 hours -- .
In tall glass, dissolve sugar in 2 oz club soda. Stir. Fill glass with ice and add rum. Top off with club soda or ginger ale and stir. Dangle spiral of orange and/or lemon peel over rim of glass.