Spiced Rum Punch with Citrus and Luxardo Recipe

Spiced Rum Punch with Citrus and Luxardo Recipe

  • 1 cup high-proof rum (preferably Smith & Cross)
  • 1 cup spiced rum (preferably Sailor Jerry)
  • 1 cup fresh grapefruit juice, strained
  • 3/4 cup fresh orange juice, strained
  • 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
  1. Fill 2 small freezer-safe shallow containers with 1 1/2″ hot water and freeze until solid to make giant ice cubes, about 4 hours. (The bottoms of clean half-gallon milk cartons work great.)
  2. Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup, and bitters in a punch bowl.
  3. Unmold ice (dip containers in warm water if needed) and add to punch along with citrus slices. Serve punch in 6-ounce glasses filled with ice.
  4. Punch can be mixed 3 hours ahead. Chill.
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