Spiced Rum Punch with Citrus and Luxardo
A bright, fun, citrusy cocktail for a crowd. Made with two kinds of rum, six different citrus fruits and Luxardo maraschino liqueur.
Preparation time: 15 minutes
1 cup high-proof rum
1 cup spiced rum
1 cup L&B Freshly Squeezed Grapefruit Juice
¾ cup L&B Freshly Squeezed Orange Juice
½ cup fresh lemon juice, strained
⅓ cup Luxardo maraschino liqueur
¼ cup simple syrup
2 teaspoons Peychaud’s bitters
1 grapefruit, sliced into rounds
1 blood orange, sliced into rounds
1 lime, sliced into rounds
¼ cup kumquats, sliced into rounds (can substitute 1 orange instead, sliced into rounds)
- Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup and bitters in a punch bowl.
- Add citrus slices and ice cubes (see tip below).
- Serve punch in 6-ounce glasses filled with ice.
Tip: The larger the ice cubes you use, the longer they will take to melt, so your punch doesn’t get watered down. You can fill freezer-safe shallow containers with about 1 ½ inches of water and put in the freezer to make your own giant ice cubes.
Recipe adapted from: Bon Appétit