Winter-Spiced Rum Punch

2016-02-22
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 2:20 h

This recipe is from the book Punch Bowls and Pitcher Drinks: Recipes for Delicious Big-Batch Cocktails by Clarkson Potter.

Book Review

 

Persimmons macerate in spiced rum for a unique fall punch. Star anise is added just five minutes before serving, as it’ flavor intensifies quickly.

Ingredients

  • 8 cups white cranberry juice
  • 3 cups spiced rum
  • ¾ cup fresh lemon juice
  • ¾ cup Allspice Simple Syrup (recipe follows)
  • 2 Fuyu persimmons, stemmed, each cut into 4 slices
  • 1 star anise
  • ice cubes

Directions

Step 1

Mix the cranberry juice, rum, lemon Juice, allspice syrup, and persimmon slices in a large glass jar or pitcher. Refrigerate for at least 2 hours and up to 6 hours to allow the flavors to develop. Add the star anise and let it infuse for 5 minutes. Taste; remove the star anise if the flavor is pronounces, or allow to infuse for 5 more minutes.

Step 2

Fill 12 small glasses with ice. Pour the punch over the ice and serve.

Step 3

Allspice Simple Syrup Makes about 1 Cup ¾ Cup sugar ¾ Cup water Stir the sugar and water in a small saucepan over medium-low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Immediately stir in 1 slightly rounded teaspoon of whole allspice into the boiling syrup; reduce the heat and simmer for 30 seconds. Remove from heat, cover, and cool. Strain the syrup through a fine mesh sieve into a jar. Seal the jar and refrigerate.

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