• 127


Spice Island Punch

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

Recipe from the Tasting Table Test Kitchen

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.

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere