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Rum Swizzles

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  Grapefruit juice 6 Cup (96 tbs)
  Orange juice 3 Cup (48 tbs)
  Cider 1 Quart
  Whole cloves 12
  Cinnamon sticks 4 Inch
  Grenadine 2 Cup (32 tbs)
  Amber rum 2 Cup (32 tbs)
  Angostura bitters 3 Drop
  Red food color 8 Drop

In 6-quart saucepan, combine grapefruit juice, orange juice, cider, cloves, and cinnamon stick.
Bring to boiling; reduce heat, and simmer, cov- ered, 30 minutes.
Strain to remove spices.
Return mixture to large saucepan.
Stir in grena- dine, rum, bitters, and food color; mix well.
To serve hot, bring to boiling, covered.
If de- sired, garnish each serving with a cinnamon stick and orange slice.
To serve cold, serve in chilled punch bowl over ice cubes.
If desired, float orange slices stuck with cloves on top.
Makes about 4 quarts.
Note: Very good, without rum, as a nonalcoholic punch, too.

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