According to Wayne Curtis's 2006 book And a Bottle of Rum, the English made punch in India as early as 1673. From there, sailors took the drink "along trade routes, to Europe and on to the New World." On the way, "an astonishing number of variations surfaced."
Glassware Guide More Party Punch Recipes
One 1-liter bottle amber rum
1/2 liter dark rum
8 ounces apricot liqueur
26 ounces Lime Syrup
16 ounces unsweetened pineapple juice
16 ounces passion fruit nectar or juice
16 ounces chilled sparkling water
Ice, preferably 1 large block
3 sliced oranges, 1 cubed pineapple, 2 cubed mangoes, 1 cubed small
watermelon (optional) and 1/4 cup torn mint leaves, for garnish
How to Make It
In a punch bowl, combine the amber and dark rums, apricot liqueur, Lime Syrup, pineapple juice and passion fruit juice and refrigerate until chilled, about 4 hours. Stir in the sparkling water. Add the ice and garnish with the oranges, pineapple, mangoes, watermelon and mint.
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