Spicy Rum Punch


1 orange
1 lemon
1 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon black peppercorns
1 teapoon coriander seeds
5 bay leaves
2 tablespoons vanilla extract
2 cups water
1 liter white rum
6 ounces frozen orange juice concentrate
6 ounces frozen grapefruit juice concentrate
2 cups cranberry juice


With a vegetable peeler, remove the colored outer skin from the orange and lemon; place peelings in a large saucepan. (Be sure to omit any white pith, since it's bitter.) Squeeze the juice from the fruit and add it to the pan along with sugar, spices, bay leaves, vanilla, and water. Bring the mixture to a boil, reduce heat to low, and boil gently, uncovered, for 20 minutes. Strain through a fine sieve and let cool. There should be about 2 cups of liquid.

In a large container, combine the juice mixture with rum, juice concentrates, and cranberry juice; mix well. Transfer to large jugs, cover, and refrigerate until serving time.

To serve, fill each glass halfway with ice cubes and pour ½ cup punch over the ice. Stir well.


about 20 servings (3 quarts)

Preparation Time

25 Minutes

Total Time

45 Minutes

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