This Caribbean rum punch has a special charm. It’s not only freshly squeezed lime and orange juice and an “island” of frozen fruit – rum is used here, which you yourself flavor spices. The recipe is very simple, so boldly treat the punch friends and family (or pirates) 18+ Excessive use alcohol is harmful to your health! Share with friends: 
Time: 40 minutes plus time infusion Difficulty: easy Quantity: 12 cocktails In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Spice Rum
- 1 bottle (750 ml.) Of white rum
- 5 whole peas of allspice
- 5 whole clove buds
- 1 whole star anise (star anise)
- A strip of orange peel 7.5 cm long.
- 1 vanilla bean cut in half lengthwise
- 1/2 cinnamon sticks
Base for punch
- 1 tbsp. Sahara
- 4 tbsp. freshly squeezed orange juice
- 1 tbsp. freshly squeezed lime juice
- 5 ml bitter, for example Angostur
- 4 tbsp. assorted slices of orange, lime, pineapple and cocktail cherries, plus for decoration
- 1 bottle (2 l.) Sparkling seltzer water
- Serve ice cubes
- Special tool: cake mold for 20 cm.
Recipes with similar ingredients: sparkling water, bitter Angostura, lime juice, Orange juice, allspice, cloves, star anise, vanilla pod, cinnamon, rum
Recipe preparation:
- Rum with spices. Remove the cap from the rum bottle and drop it. inside allspice, cloves, star anise, orange zest, pod vanilla and cinnamon. Screw on the lid and leave at room temperature from 2 days to a week by shaking the bottle once every day.
- Frozen Fruits. Pour 2 tbsp. ice cubes in shape for 20 cm cake, then add half of the fruit in one layer assorted. Lay out another 2 tbsp. ice, then the remaining fruit (thanks to ice, fruits will not sink to the bottom). Fill with water and freeze for about 6 hours until hardened.
- Before serving, combine in a small saucepan sugar with 1 tbsp. water and bring to a boil. Stir until fully cooked. dissolving sugar for about 2 minutes. Remove from heat and let cool until room temperature. In a large punch bowl mix syrup, juice orange, lime and bitter. Pour rum here, filtering through a shallow strainer, discard spices.
- Let frozen fruit stand at room temperature about 10 minutes, then remove the “islet” from the mold and lower it into punch.
- Fill a highball glass with ice and pour 1 tbsp. punch. Top up about 60 ml. sparkling water and decorate as you wish.
