Spiced Rum Punch with Citrus and Luxardo
A bright, fun, citrusy cocktail for a crowd. Made with two kinds of rum, six different citrus fruits and Luxardo maraschino liqueur.
Recipe adapted from: Bon Appétit
Recipe adapted from: Bon Appétit
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Spiced Rum Punch with Citrus and Luxardo
Prep Time12 Minutes
Servings12
0Ingredients
1 cup rum
1 cup spiced rum
1 cup L&B Freshly Squeezed Grapefruit Juice
3/4 cup L&B Freshly Squeezed Orange Juice
1/2 cup fresh lemon juice, strained
1/3 cup Luxardo maraschino liqueur
1/4 cup simple syrup
2 teaspoons Peychaud’s bitters
1 grapefruit, sliced into rounds
1 blood orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup kumquats, sliced into rounds (can substitute 1 orange instead, sliced into rounds)
Directions
- Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup and bitters in a punch bowl.
- Add citrus slices and ice cubes (see tip below).
- Serve punch in 6-ounce glasses filled with ice.
TIP: The larger the ice cubes you use, the longer they will take to melt, so your punch doesn’t get watered down. You can fill freezer-safe shallow containers with about 1 ½ inches of water and put in the freezer to make your own giant ice cubes.
12 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Directions
- Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup and bitters in a punch bowl.
- Add citrus slices and ice cubes (see tip below).
- Serve punch in 6-ounce glasses filled with ice.
TIP: The larger the ice cubes you use, the longer they will take to melt, so your punch doesn’t get watered down. You can fill freezer-safe shallow containers with about 1 ½ inches of water and put in the freezer to make your own giant ice cubes.