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 PunchRecipe 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
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.
Cardamom Macaroons →
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