Flaming Rum Punch Food

HOT RUM PUNCH

Hot Rum Punch image

Nothing warms a cold body up like a quaff of hot rum punch. This version, spiked with cognac and infused with citrus and nutmeg, is exactly what you want to serve at a party once the temperature drops outside. If you're feeling flamboyant, you can flambé it, to the great amusement of your guests. Just make sure to use a fireproof bowl; silver or another metal is ideal, wood or even tempered glass is not. But even if you don't set it on fire, it's a rich, soothing and powerful libation. Serve it in small cups for the most civilized gathering.

Provided by Melissa Clark

Categories punches

Time 3h20m

Yield 12 to 16 servings

Number Of Ingredients 7

Ingredients

4 to 5 lemons
1 tangerine, tangelo or other thick-skinned, small citrus fruit
3/4 cup Demerara sugar
1 1/4 cups amber or aged rum
1 1/4 cups Jamaican rum (preferably 100-proof)
1 cup cognac
Freshly grated nutmeg, as needed

Steps:

Using a vegetable peeler, remove the zest of 2 lemons and the tangerine in strips. Drop into a large heatproof bowl (or use a fireproof bowl if you plan to set the punch on fire) and combine with sugar. Muddle together with a muddler, pestle or the back of a wooden spoon. Let mixture sit for at least 3 hours to infuse (or infuse overnight).
Halve the tangerine and squeeze juice into a measuring cup. Halve lemons and squeeze lemon juice into the measuring cup to make 3/4 cup juice in total. (Save any unsqueezed lemon halves for another purpose.)
When ready to serve, bring 1 quart water to a boil. Pour rum and cognac into the bowl with the sugar and peels. If you want to flame the punch, do so now; see note below.
Add reserved citrus juice and boiling water and stir well. Grate nutmeg over top of punch and ladle into glasses.

RUM PUNCH

Rum punch image

Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple

Provided by Shivi Ramoutar

Categories Cocktails, Drink, Treat

Time 5m

Number Of Ingredients 10

Ingredients

175ml freshly squeezed orange juice
75ml freshly squeezed lime juice
150ml good-quality golden rum
50ml sugar syrup
dash of grenadine syrup
dash of Angostura bitters
ice cubes, to serve
generous pinch of freshly grated nutmeg
2 thick slices orange, to garnish
maraschino cherries, to garnish

Steps:

Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.

Nutrition Facts : Calories 271 calories, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 1 grams protein

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