Spicy Rum Punch

By Jacques Pépin

Published January 25, 1992

Total Time
40 minutes
Rating
5(46)
Comments
Read comments

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.

Featured in: THE WEDDING; Father Knows Best

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Ingredients

Yield:Two gallons, or about 90 servings

THE SYRUP

  • 2 oranges

  • 2 lemons

  • 4 cups granulated sugar

  • 1 teaspoon ground nutmeg

  • 2 teaspoons ground cinnamon

  • 2 teaspoons anise seeds

  • 1 teaspoon red pepper flakes

  • 1 teaspoon black peppercorns

  • 2 tablespoons coriander seeds

  • 20 bay leaves

  • ½ cup vanilla extract

  • 8 cups water

THE PUNCH

  • 2 quarts syrup (above)

  • 2 liters white rum

  • 2 12-ounce cans frozen orange concentrate

  • 2 12-ounce cans frozen grapefruit concentrate

  • 2 quarts cranberry juice

Ingredient Substitution Guide

Preparation

  1. Step 1

    For 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.

  2. Step 2

    For the punch, combine the punch ingredients in a large container and mix well. Transfer to gallon jugs, cover and refrigerate until serving time.

  3. Step 3

    For each serving, place ½ cup ice cubes in an old-fashioned glass and pour ⅓ cup of the punch over the ice. Stir well and serve.

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Ratings

5 out of 5
46 user ratings
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Comments

jdh

This recipe for a Holiday Simple Syrup is genius and should stand alone, especially since the punch it’s intended for is cloyingly sweet and a waste of the beautiful syrup. Instead, for a perfect Holiday Cocktail, mix an ounce of the syrup with an ounce of fresh squeezed orange juice, a quarter ounce pomegranate juice, and an ounce and a half of Bacardi Gold. Shake over ice and serve in a cocktail glass with a sprig of rosemary for a bright and festive drink everyone will enjoy.

MikeSee901

I made the syrup here and added, in a 1:1:1 ratio, to a combination of pomegranate and orange juice, per @jdh’s suggestion. Very versatile syrup, would also make a lovely soak for holiday cakes, trifles, poaching.

jdh

This recipe for a Holiday Simple Syrup is genius and should stand alone, especially since the punch it’s intended for is cloyingly sweet and a waste of the beautiful syrup. Instead, for a perfect Holiday Cocktail, mix an ounce of the syrup with an ounce of fresh squeezed orange juice, a quarter ounce pomegranate juice, and an ounce and a half of Bacardi Gold. Shake over ice and serve in a cocktail glass with a sprig of rosemary for a bright and festive drink everyone will enjoy.

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