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.
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.
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.
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.
ou are not following the punch bowl recipe.
If you
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.
Combine apple juice and rum in punch bowl.
Slowly pour in ginger ale.
Float ice and fruit.
Warms everyone up and is great after caroling or decorating the tree!
Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through a fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.
Mix orange juice, and next 6 ingredients, 1 cup berries and raspberry syrup in a glass bowl. Cover; chill at least hours and up to 1 day. Strain into pitcher. Serve punch over ice.
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.
In punch bowl, place rum, pineapple juice, lemonade and orange juice.
Let steep 1 hour.
Before serving, add ginger ale. Decorate top with fruit slices.
Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork.
Cook on Low for 3 to 4 hours.
Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.
In a large punch bowl, prepare the orange and pineapple juice according to package directions. Stir in the rum, banana liqueur and Grenadine. Float slices of orange, lime and lemon on top.
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.
In a small saucepan, combine 3/4 Celsius water with brown sugar, orange zest, salt, cinnamon, nutmeg, allspice, and ginger over medium-high heat. Bring to a simmer and cook until the sugar has dissolved, 1-2 minutes. Remove from heat and let cool completely.
In a punch bowl, combine the cooled syrup with the remaining water, cider, rum, lemon juice, and ice. Divide among glasses and garnish each with apple slices and a cinnamon stick.
Mix ingredients.
Let stand at least 1 hour to blend.
Pour over ice in a punch bowl.
Makes about 75 glasses.
Mix all ingredients together in a punch bowl or pitcher.
In a punch bowl, combine sugar, oj, and lemon juice: stir until sugar dissolves.
Add cherries, triple sec, rum orange slices, lemon slices and pineapple chunks.
Stir and refrigerate for 1-2 hours to allow the flavours to blend.
Pour in Seltzer and add ice just before serving.