Sparkling Ginger And Spice Rum Punch Food

COUNTDOWN #7 CRANBERRY AND SPICED RUM PUNCH

Steps:

• Bring the orange zest, cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small heavy saucepan, stirring until the sugar has dissolved. Reduce the heat and then simmer, covered, 5 minutes. Remove from the heat and let steep, uncovered, for 1 hour.
• Strain through a fine-mesh sieve into a bowl, discarding the solids.
• Combine the remaining ingredients with the spiced syrup in a punch bowl and stir. Add ice before serving.

SPICED RUM PUNCH

Steps:

• In a small pot, bring water, sugar, and 6 cinnamon sticks to a boil. Reduce to a simmer and cook 8 minutes. Let cool to room temperature; discard cinnamon. (Refrigerate in airtight container, up to 1 month.) In a punch bowl, stir together cinnamon syrup, pineapple juice, rum, and lime juice. To serve, add ice and cinnamon sticks.

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.

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.