-
1
Pour rums into container.
-
2
Add sugar and vanilla beans.
-
3
Stir until sugar is dissolved.
-
4
Cut the citrus fruits in half.
-
5
Squeeze juice into the rum; then toss in the shells.
-
6
Peel and slice the bananas.
-
7
Peel and slice the pineapple.
-
8
Add banana and pineapple to rum.
-
9
Cover container and let stand in a cool place for two to three days.
-
10
Stir several times during each day.
-
11
On the day of the celebration, remove pulp, vanilla beans and citrus rinds.
-
12
Pour rum mixture over ice in a large punch bowl and let chill fo r a few hours.
-
13
Just before serving add chilled white wine.
-
14
Decorate bowl with sliced citrus fruits and float a few slices in the punch.
-
15
If you don't have a large punch bowl, add ice to the container; let chill.
-
16
Add wine just before serving - float citrus slices in the punch.
-
17
----------- Notes: I recommend a new 15 gallon plus plastic garbage can with cover.
-
18
Wash and rinse well before using.
-
19
A new canoe paddle makes an excellent stirring device.
-
20
(The bonus is they can be saved and used for this again, or can be used for their original purpose.)
-
21
DO NOT USE a metal container (unless it is stainless steel).
-
22
Due to the interaction of the rum and citric acids on metal - it would ruin the punch with a metallic flavour and the dissolved metals could poison your guests.
