In search of Rum punch recipes for party

[Kathy]

I realize Rum punches are not exactly "light" but I don't think I have ever run across people who know as much about good food and parties! I would appreciate any good recipes you may have!Thanks!

[This message has been edited by Kathy (edited 06-23-2000).]

[lorilei]

I'll apologise upfront that I don't have a recipe for rum punch -- however, I might be able to dig up a good recipe for Sangria with rum if you're interested... Sangria is a favorite of mine in the summer as it is both delicious and lovely to look at when you have fruit floating in the bowl!

[Kathy]

Lorilei, the Sangria sounds great! We are going to a party at the beach tonight and I want something fruity! I would apprecite your recipe if it is easily accessible! Thanks so much!

[Deanna]

My Painkiller recipe (one of the first posts on this board) would be perfect for a beach party. Scroll on down....

[LSB]

Here's my all-time favorite Rum Punch recipe:

Classic Rum Punch

16 oz orange juice
16 ox pineapple juice
2 oz lime juice
2 oz grenadine
8-12 oz dark rum

Mix together. Serve over ice with wedges of fruit.

Serves 4-6 (I always make a double batch!)

From "Sundays at Moosewood Restaurant"

Enjoy!

[Kathy]

You guys are the best! Thank you so much for the recipes! They all look so amazing; I may have to try them all! Now...who has hangover cures?!!!!LOL

[lorilei]

Here's one recipe I've used with great success. Don't be afraid to improvise. You can make Sangria SO many different ways!! Varying the types of fruit used will give you many interesting results. You can make a "lighter" version with white wine and your choice of liquor.

RED SANGRIA

1 bottle inexpensive dry red wine
3 oz Rum (or Brandy)
1 large tart green apple
1 large orange
1 large lemon
~1 cup sugar
Sprite or 7-up

Mix together the wine, rum, and sugar. Slice the orange, apple and lemon into very thin slices. Do not peel the fruit. Place the fruit in the wine mixture and stir. Try and make sure that as much of the fruit as possible is submerged.

Place the mixture in a closed container. Refrigerate for 20-24 hours. Stir occasionally. This allows the fruit flavor to infuse the wine mixture with flavor. A shorter "steeping period" will leave you with a milder fruit flavor. However, do not leave for more than 24 hours, as the fruit peelings will begin to taste bitter.

When ready to serve, do a quick taste of the sangria. It will probably be fairly strong and sweet. You should adjust the mixture to taste, adding more sugar or rum as necessary. Then, slowly pour in some of the soda to cut the sangria to taste. (Usually I only add a little bit of club soda to the mixture, and leave it out so that guests can "cut" the
sangria to their own taste.)



[This message has been edited by lorilei (edited 06-23-2000).]

[Vanessa]

Cuban Sangria
6-8 servings

1 bottle full bodied Spanish red wine
1 cup club soda
1 orange thinly sliced
1 lemon thinly sliced
1 apple cored and cut into 1/8 inch pieces
1 peach pitted and cut into 1/8 inch pieces
In large pitcher combine wine with soda. Stir in orange, lemon, apple and peach, serve chilled in large wine glasses filled with ice

Puertorican sangria http://www.cookinglight.com/bbs/smile.gif

1 bottle red dry wine
1 cup sugar
1 cup dark Puertorican rum
1 cup orange juice
1/2 c lime juice (freshly squeezed)
In large pot mix ingredients until sugar dissolves. An easier way is to first mix wine and sugar until it dissolves then add the other ingredients.
Cut up one orange in slices, 1 apple (diced) and 1 lemon in slices add to sangria. Keep in refrigerator. When ready to serve you can serve it in large wine gobblets. You can also add a bottle of soda water (cold) and stir well and serve.
Note you can use vodka or rum. With vodka you will have more wine taste sangria

[This message has been edited by Vanessa (edited 06-23-2000).]

[Vanessa]

Found these for you too
Rum Punch
thick and intensely fruity rum punch.
3 cups water
1 pint passion fruit sorbet, melted
One 12-ounce can frozen orange juice concentrate, thawed
One 12-ounce can frozen pineapple juice concentrate, thawed
1 1/4 cups white rum
3/4 cup golden rum
1/4 cup plus 2 tablespoons grenadine
3 tablespoons fresh lime juice
1/2 teaspoon freshly grated nutmeg
Ice

MAKE AHEAD:
The punch can be refrigerated for up to 4 hours.
In a large punch bowl or pitcher, combine the water with the sorbet, orange and pineapple juice concentrates, white and golden rums, grenadine, lime juice and nutmeg. Fill 6 tall glasses with ice, pour in the punch and serve.


-- Sylvia Fernandez

Pineaaple rum cooler
SERVINGS: 8
Crushed ice
About 1 cup white rum
About 2 cups pineapple juice, preferably fresh
About 3 tablespoons superfine sugar
About 3 tablespoons finely shredded fresh mint
8 fresh pineapple wedges, for garnish (optional)

For each serving, fill a tall glass with crushed ice. Pour in about 1 ounce of rum and fill the glass with about 2 ounces of pineapple juice. Stir in about 1 teaspoon sugar and 1 teaspoon mint and garnish with a pineapple wedge.


-- Bobby Flay

[Shirley Panek]

If you're making the Sangria, just remember it's the fruit that's going to pack a whallop. It seems to "soak up" the alcohol. So you might not want to eat a lot of it.

[Kathy]

Thanks for the warning, Shirley!I have been trying different recipes every day..gee..that sounds REALLY bad! Actually, we have just had a really busy weekend with birthdays, anniversaries, etc!Thanks again!