Spicy Rum Punch

From Yankee Magazine — June 2006

Beverages Recipes

Yield: about 40 servings (1-1⁄4 gallons)

Jacques and Gloria offer plenty of beverage choices for their guests. This rum punch always manages to disappear no matter how big a batch they prepare. The heat from the red pepper flakes and other warming spices adds a refreshing kick.

• 1 orange
• 1 lemon
• 2 cups granulated sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon anise seeds
• 1/2 teaspoon red pepper flakes
• 1 teaspoon black peppercorns
• 1 tablespoon coriander seeds
• 10 bay leaves
• 1/4 cup vanilla extract
• 4 cups water
• 2 liters white rum
• 1 12-ounce can frozen orange juice concentrate
• 1 12-ounce can frozen grapefruit juice concentrate
• 1 quart cranberry juice

With a vegetable peeler, remove the colored outer skin from the orange and lemon; place peelings in a large saucepan. (Be sure to omit any white pith, as it is bitter.) Squeeze the juice from the fruit and add it to the pan along with sugar, spices, bay leaves, vanilla extract, and water. Bring the mixture to a boil, reduce heat to low, and boil gently, uncovered, 20 minutes. Strain through a fine sieve and let cool. There should be about 1 quart of liquid.

In a large container, combine the juice mixture with rum, juice concentrates, and cranberry juice; mix well. Transfer to large jugs, cover, and refrigerate until serving time.

To serve, fill each glass halfway with ice cubes and pour 1/2 cup punch over the ice. Stir well.

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