Sunset Rum Punch

Name: Sunset Rum Punch
Prep time: 10 min
Total time: 10 min
Yield: 1 mug of punch
Ingredients: crushed ice; 1 ½ fluid ounces spiced rum (such as Kraken®); 1 fluid ounce freshly squeezed lime juice; 1 fluid ounce freshly squeezed orange juice; 1 fluid ounce freshly squeezed grapefruit juice; ¾ fluid ounce white rum (such as Captain Morgan™); ¾ fluid ounce dark rum (such as Myers's®); ¾ fluid ounce hibiscus syrup; ¾ fluid ounce almond orgeat syrup (such as Torani®); 1 slice orange; 1 maraschino cherry

Rating: 4 stars

4 Ratings
2 Reviews
2 Photos

When it's late and you're hanging around the fire pit with friends watching the sunset, this is the rum punch crowd-pleaser to pass around. Full of bright citrus, floral notes and plenty of good rum, you'll all have a delicious time before the day is done.

By Matt Wencl

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Recipe Summary

prep:

10 mins

total:

10 mins

Servings:

Yield:

1 mug of punch

Nutrition Info

Directions

Step 1

Combine crushed ice, spiced rum, lime juice, orange juice, grapefruit juice, white rum, dark rum, hibiscus syrup, and almond syrup in a cocktail shaker. Cover and shake until the outside of the shaker has frosted.

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Step 2

Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.

Cook's Note:

To make hibiscus syrup: Bring 2 cups water, 1/2 cup white sugar, 1/3 cup hibiscus flowers, 1/4 cup brown sugar, a 1/2-inch piece of fresh ginger, and the zest of 1 lemon to a boil in a small saucepan. Reduce heat and simmer until sugars dissolve, about 10 minutes. Remove from heat and let mixture steep, about 5 minutes. Strain through a fine-mesh strainer, pressing mixture to extract as much liquid as possible. Discard solids and store syrup in the refrigerator for up to 2 weeks.