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Sunset Rum Punch

Matt Wencl

"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."
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Ingredients

10 m servings 350 cals
Original recipe yields 1 servings (1 mug of punch)

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Directions

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  • Prep

  • Ready In

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

Footnotes

  • 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.

Nutrition Facts


Per Serving: 350 calories; 0.1 g fat; 40.4 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition

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Reviews

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Way too tangy from the lime juice, I didn't enjoy this at all.