Spice Island Punch 


| Recipes | Posie Harwood

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


TT Tip: If serving cold, do not warm the pomegranate juice or orange juice before serving. Instead, serve over ice and top off with sparkling wine or Champagne.

Spice Island Punch

Yield: 12 servings

Cook Time: 5 minutes

  • 3 cups pomegranate juice

    1½ cups blood orange juice

    1½ cups dark rum

    1 cup cognac

    2 tablespoons dry curaçao

    1 tablespoon allspice dram

    1 small orange, thinly sliced crosswise into 12 wheels

    12 cinnamon sticks


1. In a large saucepan set over medium-high heat, add the pomegranate juice and blood orange juice and bring to a gentle simmer. Turn off the heat and stir in the rum, cognac, curaçao and allspice dram.

2. Divide the rum punch between heat-safe punch glasses. Add an orange slice and a cinnamon stick to each mug before serving.

  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Close Button
Love to cook?
Tasting Table Join