Rum punch help

pipanale · Post by **pipanale** » Tue Dec 22, 2009 6:17 pm

My mother announces "Let's make a big drink for Christmas Eve"

So...I tossed last month's CT&L in which there were several large-scale punch recipes.

The only one I know is the standby 1 bottle of rum, 1 can pineapple juice, 1 can coco lopez, and a bunch of OJ...not exactly Christmas.

If not rum, what then? Because rum = an easier Christmas Eve.

Help me!

djmom · Post by **djmom** » Tue Dec 22, 2009 6:28 pm

What about an eggnog punch? I was at a party last night and it was pretty good, although I would have put in way more rum

Here is a recipe I found on line...it sounds close to what we had. It had a hint of eggnog, but not as overwhelming and filling as the plain stuff.

I have no idea if this is the exact recipe, but you could fiddle with it.

Peppermint Egg Nog Punch Recipe
1 quart peppermint ice cream
1 quart dairy eggnog
1 cup rum (optional) (MORE RUM)
4 12 ounce cans gingerale chilled
Candy canes, whole or crushed

Reserve two or three scoops of peppermint ice cream in freezer to use for garnishing. Place remaining peppermint ice cream in a large chilled bowl; stir til softened. Gradually stir in eggnog and rum if desired. Transfer to punch bowl. Add gingerale.

Float reserved ice cream scoops on top, sprinkle with crushed candy canes or serve one whole candy cane in each cup. Serve immediately. Makes 28 - 4 ounce servings.

mbw1024 · Post by **mbw1024** » Tue Dec 22, 2009 6:28 pm

Interested in a tasty Champagne punch?

My uncle made a rum punch every year. He used Bacardi - it was like paint thinner and it led me to believe I didn't like rum. I was mistaken

hawksnestbay · Post by **hawksnestbay** » Tue Dec 22, 2009 6:36 pm

Rum Punch needs Grenadine {pomegranate} Syrup to be Rum Punch.

Rose's Grenadine is available everywhere.

mahojim · Post by **mahojim** » Tue Dec 22, 2009 8:08 pm

Pip-
Hows' about make Poinsettia Cocktails?-(speaking of champagne...)
It's simply Cointreau & cranberry juice topped w/ champagne.
Served up in a champagne flute or cocktail glass, just chill the Cointreau & cran, then top w/champagne (obviously chilled, as well.)
On the rocks it's simply a "build" drink, pouring the ingredients one on top of the other.
Delicious hot drink-
Grand Marnier & hot chocolate, topped with whipped heavy cream & dk. creme de cacao premixed together(best mixed in a blender for a few seconds 'til a little thick-enough to float on the drink-).
Just a couple of ideas-
Smiles-
MJ

cocosmom · Post by **cocosmom** » Tue Dec 22, 2009 8:21 pm

pinapple juice, cranberry juice
Rums : mango, coconut, pinapple & dark(all cruzan)
Use 1 part each of the rums to 3 parts of the juices

SS in NC · Post by **SS in NC** » Tue Dec 22, 2009 9:32 pm

Hi Pip,

A descent Rum Punch - it's been a while since I made it...1 part light rum, 1 part fruit punch, 2 parts Ginger Ale, 1 part orange and/or pineapple juice. Keep adding rum until it tastes right (or you pass out).

A good cider - 1-2 parts Bourbon (dare I say 3), 4 parts Apple Cider, thin sliced lemon, a couple of cinnamon sticks, about 10 cloves, touch of nutmeg. Bring it to a boil. Serve warm.

Merry Christmas and Cheerz!!

AnyTing · Post by **AnyTing** » Wed Dec 23, 2009 9:57 am

Flip Flop's Knock-You-On-Your-A$$ black cherry rum punch is the best thing I have ever had and it is Christmas appropriate:

1 Bottle Cruzan Black Cherry Rum
1 Bottle Champagne
1 Bottle Martini Gold Pomegranate Martini Mix (or any small bottle of sweet pomegranate type juice)

Add a few cranberries for "Christmas Effect."

Grandma will be on the floor before Santa makes it down the chimney.

liamsaunt · Post by **liamsaunt** » Wed Dec 23, 2009 10:07 am

One easy idea is to make a big pot of mulled wine. You can just buy the spices and dump them in. You don't need expensive wine for this. The spices will make the house smell terrific. You can add brandy if you want, and also use the spices to make mulled cider for the children.

But, if that is not strong enough, here is an idea from the cocktail book underneath my desk:

Giant Bowl of Punch

12.5 ounces white rum
10 ounces dark rum
22.5 ounces triple sec
15 ounces simple syrup
22.5 ounces freshly squeezed lemon juice
20 dashes of bitters
20 dashes of grenadine
50 ounces of sparkling water
sliced fruits and berries (frozen are fine)

Combine all ingredients in huge punch bowl. Serves 20.

and a couple of epicurious links to tasty sounding punches:

German Rum and Tea Punch:
http://www.epicurious.com/recipes/drink ... nch-102353

Caribbean Castaway Punch:
http://www.epicurious.com/recipes/drink ... nch-201184

Jamaican Sorrel Rum Punch (you can substitute hibiscus flowers for the sorrel):
http://www.epicurious.com/recipes/drink ... nch-200629

PA Girl · Post by **PA Girl** » Wed Dec 23, 2009 10:14 am

I based this on punches that were served everywhere in Turks & Caicos -

I mix it in 1/3s

1 part really good OJ or Clementine juice*
1 part pineapple juice
1 part rum (not white)
enough Grenadine to pretty up the bottom**
Limes (for color)

*I have tried using fresh squeezed but this needs a more concentrated taste than I was getting from fresh squeezed

**The SuburbanBliss blog has a link to a recipe for homemade grenadine that looks super easy

If you have the patience to pour slowly, you can get the punch to layer, in order - grenadine, oj, pineapple, limes, rum

Personally, I love me a good bourbon slush which is really traditional in my area. Well, a good glass of bourbon topped with a spoonful of "slush" is more like it.

California Girl · Post by **California Girl** » Wed Dec 23, 2009 1:02 pm

mahojim wrote:Hows' about make Poinsettia Cocktails?-(speaking of champagne...)
It's simply Cointreau & cranberry juice topped w/ champagne.
Served up in a champagne flute or cocktail glass, just chill the Cointreau & cran, then top w/champagne (obviously chilled, as well.)
On the rocks it's simply a "build" drink, pouring the ingredients one on top of the other.

Jim, this sounds way yummy! What are the proportions? Equal?

liamsaunt wrote:here is an idea from the cocktail book underneath my desk:

You have a cocktail book under your desk? Love it!

VickiH wrote:Grandma will be on the floor before Santa makes it down the chimney.

Vicki, that has to be one of the funniest things I've heard all week!!!

pipanale · Post by **pipanale** » Wed Dec 23, 2009 2:02 pm

The recommendations are all good. All I have at this pint is a silicone bundt pan in the freezer. It's making a raght purty ahs ring.

Gonna have find me some hooch. I'm not dipping into my stock for this debacle.

liamsaunt · Post by **liamsaunt** » Wed Dec 23, 2009 2:28 pm

CG, what can I say? My office is well stocked.

pipinale, having read some of your other tales about your party guests, if I were you I would not only use hooch, I would hide your stash of good stuff in your basement behind a tall stack of boxes.

BasUR · Post by **BasUR** » Wed Dec 23, 2009 2:33 pm

We always have a drink from Brennans in New Orleans called a Mister Funk. Its is champagne, peach schnapps and cranberry juice served in a champagne flute. Its great for Christmas and New Years Eve! Wish I had one now.....

iowaguy · Post by **iowaguy** » Wed Dec 23, 2009 4:05 pm

Pipanale--Not sure it would be my usual pick for Christmas Eve, but I have experimented with Rum Punch quite a bit lately, and here's my favorite:

1 part orange juice
1 part guava juice
1 part pineapple juice
Juice from quarter to half a fresh lime
2 parts dark rum (or use part dark rum, part coconut rum)
Grenadine Syrup (enough to get it the right color---about half a part).

Happy Holidays!

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Rum punch help

Rum punch help