Spice Island Punch 


| Recipes | Posie Harwood

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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.

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