This is the rum punch to pass around when it’s late and you’re hanging out by the fire pit with pals and watching the sunset. You’ll all have a fantastic time before the day is over, with plenty of superb rum, flowery undertones, and brilliant citrus flavors.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 mug of punch |
Ingredients
- crushed ice
- 1 ½ fluid ounces spiced rum (such as Kraken®)
- 1 fluid ounce freshly squeezed lime juice
- 1 fluid ounce freshly squeezed orange juice
- 1 fluid ounce freshly squeezed grapefruit juice
- ¾ fluid ounce white rum (such as Captain Morgan™)
- ¾ fluid ounce dark rum (such as Myers’s®)
- ¾ fluid ounce hibiscus syrup
- ¾ fluid ounce almond orgeat syrup (such as Torani®)
- 1 slice orange
- 1 maraschino cherry
Instructions
- 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.
- To make hibiscus syrup: Bring 2 cups water, 1/2 cup white sugar, 1/3 cup hibiscus flowers, 1/4 cup brown sugar, a 1/2-inch piece of fresh ginger, and the zest of 1 lemon to a boil in a small saucepan. Reduce heat and simmer until sugars dissolve, about 10 minutes. Remove from heat and let mixture steep, about 5 minutes. Strain through a fine-mesh strainer, pressing mixture to extract as much liquid as possible. Discard solids and store syrup in the refrigerator for up to 2 weeks.
Reviews
It was great! We made a whole pitcher for Fathers Day Brunch!
Way too tangy from the lime juice, I didn’t enjoy this at all.