Hot Rum Punch – a delicious recipe with lemons, tangerine, sugar, amber, rum, cognac. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Using a vegetable peeler, remove the zest of 2 lemons and the tangerine in strips.
2
Drop into a large heatproof bowl (or use a fireproof bowl if you plan to set the punch on fire) and combine with sugar.
3
Muddle together with a muddler, pestle or the back of a wooden spoon.
4
Let mixture sit for at least 3 hours to infuse (or infuse overnight).
5
Halve the tangerine and squeeze juice into a measuring cup.
6
Halve lemons and squeeze lemon juice into the measuring cup to make 3/4 cup juice in total.
7
(Save any unsqueezed lemon halves for another purpose.)
8
When ready to serve, bring 1 quart water to a boil.
9
Pour rum and cognac into the bowl with the sugar and peels.
10
If you want to flame the punch, do so now; see note below.
11
Add reserved citrus juice and boiling water and stir well.
12
Grate nutmeg over top of punch and ladle into glasses.
174
kcal
Calories
48
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 to 5 lemons, 1 tangerine, tangelo or other thick-skinned, small citrus fruit, 3/4 cup Demerara sugar, 1 1/4 cups amber or aged rum, and more.
Yes, Hot Rum Punch falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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