Blood Orange Punch With Spiced Rum Food

DRAGON'S BLOOD PUNCH (NON-ALCOHOLIC)

Steps:

• Combine all ingredients in a large punch bowl or pot. Add ice and stir.
• For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.
• Ladle into serving glasses.

BLOOD ORANGE PUNCH

Steps:

• Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.

JAMAICAN RUM PUNCH

Steps:

• Mix everything together, taste and adjust.
• Garnish with pieces of pineapple and slices of lime.
• Serve over ice.
• You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.

SPICED RUM PUNCH WITH CITRUS AND LUXARDO

Steps:

• 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.)
• Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup, and bitters in a punch bowl.
• 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.
• Do Ahead
• Punch can be mixed 3 hours ahead. Chill.

BLOOD-ORANGE RUM PUNCH

Steps:

• Stir together all ingredients in a pitcher and serve over ice.
• Note: Blood-orange juice can be squeezed 1 day ahead and chilled, covered.

BLOOD ORANGE PUNCH

Steps:

• In a large punch bowl, combine the cranberry juice, lemon juice and sugar; stir until sugar is dissolved. Just before serving, add the soda, ice and candy fangs.

BLOOD-ORANGE RUM PUNCH

Steps:

• Stir together all ingredients in a pitcher and serve over ice.