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Bon Appétit

Spiced Rum Punch with Citrus and Luxardo

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Photo by Dan Monick

Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.

Recipe information

  • Yield

    12 servings

Ingredients

1 cup high-proof rum (preferably Smith & Cross)
1 cup spiced rum (preferably Sailor Jerry)
1 cup fresh grapefruit juice, strained
3/4 cup fresh orange juice, strained
1/2 cup fresh lemon juice, strained
1/3 cup Luxardo maraschino liqueur
1/4 cup simple syrup
2 teaspoons Peychaud's bitters
1 grapefruit, sliced into rounds
1 blood orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup kumquats, sliced into rounds

Preparation

  1. Step 1

    Fill 2 small freezer-safe shallow containers with 1 1/2" hot water and freeze until solid to make giant ice cubes, about 4 hours. (The bottoms of clean half-gallon milk cartons work great.)

    Step 2

    Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup, and bitters in a punch bowl.

    Step 3

    Unmold ice (dip containers in warm water if needed) and add to punch along with citrus slices. Serve punch in 6-ounce glasses filled with ice.

  2. Do Ahead

    Step 4

    Punch can be mixed 3 hours ahead. Chill.

TagsPunchBeveragesCocktailAlcoholRumGrapefruitCitrusFruitBlood OrangeOrangeLimeKumquatMake AheadChristmasBon Appétit

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