Recipes

Spice Island Punch Bowl Cocktail Recipe

By Posie Harwood/

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.

Recipe from the Tasting Table Test Kitchen

Spice Island Punch
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Spice Island Punch
Prep Time
0
minutes
Cook Time
5
minutes
Servings
12
servings
Total time: 5 minutes
Ingredients
  • 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
Directions
  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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