Flaming rum punch
- Published: 1 Feb 16
- Updated: 8 Oct 24
Fill your home with the aromas of oranges, cinnamon and cloves while making this wintery rum cocktail recipe. Great for Halloween or Bonfire night.
- Makes 1 litre
- Hands-on time 15 min
Ingredients
- 200ml dark rum
- 100ml brandy
- Freshly squeezed juice of 3 large oranges
- 1 whole orange
- 45ml grenadine
- 500ml pineapple juice
- 30ml sugar syrup
- 1 cinnamon stick
- Cloves
Method
- In a large jug, mix together the rum, brandy, the orange juice, grenadine, pineapple juice and sugar syrup with the cinnamon stick. Cover and chill until needed.
- When ready to serve, either warm through in a pan if you’re serving hot, then transfer the punch to a bowl, or, if you’re serving it cold, add ice cubes. Slice up the orange and stick cloves into the top or bottom slice. Float these on top of the punch.
- Warm a couple of ladlefuls of brandy in a saucepan until it steams. Pour it over the orange slices and set fire to the brandy using a long match. Once the flames have died down, ladle the punch into glasses garnished with halved orange slices.
- Recipe from December 2015 Issue
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