Easy Breezy Rum Punch
Ingredients
- 5 blood oranges, peeled
- ¾ cup sugar
- ¾ cup fresh lime juice
- 20 oz Jamaican rum
- 5 oz Pierre Ferrand orange curaçao
- 1 qt water
- Freshly grated nutmeg
Preparation
- In glass jar, place orange peels and sugar. Seal and shake it, then sit in sun for eight hours. Add lime juice and agitate until sugar is dissolved. Pour entire contents into punch bowl along with spirits, water and ice. Grate nutmeg over top and serve.
- Categories: Cocktails, Recipes, VOL 7 - ISSUE 4 • FALL 2019
- Tags: Cocktail
