Ginger Rum Punch Food

GINGER RUM PUNCH

Steps:

• In cocktail shaker, add dark rum and light rum. Add gingerroot, then use end of wooden spoon to muddle ginger, releasing its flavor into rum.
• Add lime juice, orange juice and ice; shake until cold. Pour into cocktail glass filled with ice. Slowly pour cranberry juice into glass; garnish with allspice.

WARM CIDER AND RUM PUNCH

Steps:

• Thinly slice the apple, orange and ginger crosswise.
• In a large kettle, add all ingredients except the rum. Bring to a boil over high heat.
• Reduce heat to a simmer and cook for 5 minutes. You can keep this warm on low heat for up to two hours.
• When ready to serve, stir in the two cups of dark rum.
• Transfer to a large punch bowl. Serve warm.

CRANBERRY RUM PUNCH

Steps:

• In a medium-size punchbowl, stir cranberry juice and sugar together until the sugar dissolves. Mix in ginger ale, rum, and lemon and lime slices. Serve over ice.

RETRO RUM GINGER POMEGRANATE PUNCH

Steps:

• Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.

DARK AND STORMY PUNCH

Steps:

• Chill highball glasses in the freezer.
• For the punch: Combine the sugar, ginger and lime zest strips with 1/2 cup water in a small saucepan. Heat, stirring, until the sugar is dissolved. Let steep for 30 minutes.
• Strain the syrup into a bowl and stir in the lime juice. In a large punch bowl, combine the syrup, ginger beer and rum.
• For the garnish: Add ice to the chilled glasses, then divide the lime wheels, cherries and mint sprigs betweem the punch bowl and glasses. Serve the punch in the glasses.

JAMAICAN SORREL RUM PUNCH

Steps:

• In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

PARTY PUNCH RECIPE

Steps:

• Add the cranberry juice blend (or pomegranate juice), pineapple juice, and ginger ale to a punch bowl. Add the rum, if using. Garnish with orange, lime and lemon slices and fresh mint leaves.

SPARKLING GINGER-AND-SPICE RUM PUNCH

Steps:

• Combine rum, lime juice, and ginger beer in a large punch bowl. Add sherbet and pour sparkling wine and club soda over. Top with lime wheels, star anise, and ginger; serve.