Long weekends and warm summer nights are great excuses to invite friends over for some delicious food and even more delicious drinks. I like to make drink recipes that serve a crowd when I’m entertaining, rather than cocktails that need to be mixed up one at a time and take me away from the party. Sangrias filled with fresh fruit are always a safe option, but I find myself making rum punches even more often these days. After all, I am the author of a tiki cocktail book!
My Endless Summer Rum Punch is made with a lemon and pineapple juices, blended with two new rums from Captain Morgan: Grapefruit Rum and Pineapple Rum. These rums are intensely infused with grapefruit and pineapple flavor – in fact, you might think that you are smelling a freshly cut grapefruit or a plate of pineapple when smelling the rum with your eyes closed. Unlike many flavored rums, these also don’t have a lot of added sugars to muddle the fruit flavors. These features make them excellent choices for this rum punch because they bring in a lot of flavor without making the punch overly sweet.
I use simple syrup to sweeten all kinds of drinks, from hot tea to ice cold lemonade. Simple syrup is made with equal parts sugar and water, and it dissolves easily even in cold liquids, which makes it the perfect choice for sweetening up a drink like rum punch. I created a unique cinnamon and vanilla infused simple syrup for this drink. It is made with both white and brown sugar, as well as vanilla and cinnamon, and it introduces a hint of molasses and spice to the tropical fruit flavors to give the punch a lot of complexity. The recipe for the syrup makes enough for two batches of punch, since you’ll want to have extra on hand for another round!
Endless Summer Rum Punch
4 oz Captain Morgan Grapefruit Rum
4 oz Captain Morgan Pineapple Rum
4 oz lemon juice
8 oz pineapple juice
4 oz Cinnamon and Vanilla Simple Syrup (recipe below)
Combine all ingredients in a pitcher filled with ice and stir well to combine.
Cinnamon and Vanilla Simple Syrup
1/2 cup sugar
1/2 cup light brown sugar
1 cup water
4 1-inch pieces of cinnamon stick (or 1 tsp ground cinnamon
2 tsp vanilla extract
In a small saucepan, combine sugars, water and cinnamon. Bring to a boil, stirring occasionally to dissolve the sugar. Boil for 1 minute. When sugar is dissolved, stir in vanilla extract and allow the syrup to cool to room temperature. Remove cinnamon sticks when the syrup has cooled, before using.
Makes approximately 1 cup
Disclosure:Â This post is being entered in Captain Morgan’s #SunsOutRumsOut recipe contest!