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.
For the Ice Cubes:
Place
For the Ice Cubes:
Add
ou are not following the punch bowl recipe.
If you are
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 !
For the Ice Ring:
In
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.
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).
Combine crushed ice, spiced rum, lime juice, orange juice, grapefruit juice, white rum, dark rum, hibiscus syrup, and almond syrup in a cocktail shaker. Cover and shake until the outside of the shaker has frosted.
Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.
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 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.
Combine rum, passion fruit juice, mango juice, lime juice, grenadine, and nutmeg in a cocktail shaker; cover and shake. Fill a glass with ice; pour cocktail over ice.
t thoroughly!
Taste the punch to check the strength. You
Fill highball glass with ice cubes.
Add dark rum, Chambord, orange juice, pineapple juice, and juice from 1/2 lime to a cocktail shaker.
Shake vigorously for 5-10 seconds.
Pour mixture into the glass; garnish with a pineapple flag.
In a cocktail shaker, mix the Rum, juice, club soda, honey and lime juice.
Pour over ice in a glass, accent with the bitters.
Scrape some nutmeg on top and serve.
For the Ice Ring:
Berry-infused gin: Slice 24 fresh strawberries.
Combine strawberries with one bottle of Tanqueray No. Ten Citrus Gin in closed container and allow to sit for 24 hours.
For cocktail: Combine first four ingredients in cocktail shaker with scoop of ice and shake well.
Add club soda to shaker and strain into ice-filled cocktail glass.
For Bread Pudding.
Beat eggs, milk, melted butter and vanilla. Add raisins and fruit cocktail, when all ingredients are well blended, dice french bread and add to all the ingredients. Let soak for about 5 minutes, then pour into a 9 inch baking pan and bake 45 minutes in a 350 degree oven. Serve warm in dessert bowls with warm butter rum sauce.
For Rum Sauce.
Melt butter, add rum and sugar, blend well and bring to a boil. This sauce must be served warm.
It can be stored in the refrigerator and reheated.
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.
Lightly moisten the mint sprig and sprinkle with sugar. Set aside.
Fill a Collins glass with ice. Pour in orange juice, lime juice, lemon juice, and pineapple juice. Stir until the glass is frosted. Add light rum and Jamaican rum; stir until combined. Top with triple sec and grenadine. Garnish with slices of orange, lemon, pineapple, maraschino cherry, and the sugar-dipped spring of mint. Serve with a straw.