Hot Rum And Cider Punch

By Frank J. Prial

Published December 3, 1988

Total Time
5 minutes
Rating
4(15)
Comments
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Featured in: HOME FOR THE HOLIDAYS; PLEASED AS PUNCH

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Ingredients

THIS IS SOMEWHAT LESS VOLATILE.

  • 2 pints apple cider

  • 2 tablespoons maple syrup

  • 2 tablespoons granulated sugar

  • 4 ounces lemon juice

  • 1 quart gold Puerto Rican rum

  • Lemon slices stuck with cloves

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 460 calories; 1 gram fiber; 9 milligrams sodium; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the cider, stir in the syrup and sugar, then add the lemon juice and the rum. Garnish with the lemon slices and place a cinnamon stick as a stirrer in each glass or mug. These two recipes come from ''Rum Yesterday and Today,'' by Hugh Barty-King and Anton Massel.

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Ratings

4 out of 5
15 user ratings
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Comments

LLL

Halved the rum so it was equal parts rum and cider, a stiff punch enjoyed by everyone!

LLL

Halved the rum so it was equal parts rum and cider, a stiff punch enjoyed by everyone!

A cook chez nous

@LLL The ratio is 1:1. One quart of rum is the same as two pints of cider.

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