Spicy Rum Punch

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I love this rum punch for parties because its fruity enough for women but not too sweet for men… Its the perfect combination!

46 oz Cranberry Juice Cocktail

46 oz Pineapple Juice

1/2 c crystallized ginger

6 star anise

4 cinnamon sticks

1 T black peppercorns

48 oz ginger beer (I used The Ginger People, found at World Market)

750 ml dark/spiced rum

How to make spicy rum punch

Combine the first 6 ingredients in a large dutch oven. Bring to a boil, then lower heat let simmer for 20 minutes.

Poor through a sieve or cheesecloth and discard solids. Allow to cool a minium of two to three hours. This is important- if it doesn’t get to room temperature or cooler the ginger beer won’t be fizzy!

After it cools down, add ginger beer and rum. I used Kraken spiced rum, but its plenty spicy enough without that, so you can use Myer’s dark rum if you prefer.

Serve cold! This spicy rum punch is especially festive looking to be served around the holidays. The beautiful bold color lends itself to being the perfect welcome cocktail at any Christmas party. We like to start out with a welcome cocktail (this Bourbon Cocktail with Honey and Sage is another favorite.) After the party as gotten off to a good start you can switch over to a selection of beer and wine. Or, open up the bar! 

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Punch or smaller batch for cocktails

While this recipe was written as a punch for a larger group of people, you could very easily cut it down. Depending on how many you’d like to make just scale back these same ingredients and you’ll have delicious cocktails for a smaller group.

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