Autumn Harvest Rum Punch (Print version)
A chilled fall rum punch with apple cider, cranberry, pear, citrus, spiced rum, bubbles, and fresh fruit garnish.
# Ingredients:
For the punch base
01 -
4 cups (960 ml) apple cider, chilled
02 -
1 cup (240 ml) cranberry juice, chilled
03 -
1/2 cup (120 ml) pear juice, chilled
04 -
3/4 cup (180 ml) frozen orange juice concentrate
05 -
1 cup (240 ml) spiced rum
To finish
06 -
1 bottle dry sparkling white wine or prosecco, chilled, use about 2 cups (480 ml) for a lighter batch or more to taste
07 -
1 orange, thinly sliced
08 -
1 apple, thinly sliced
09 -
1 pear, thinly sliced
10 -
1 cup (100 g) frozen cranberries
11 -
3 cinnamon sticks
12 -
Ice, for serving
# Instructions:
01 -
Refrigerate the cider, juices, rum, and sparkling wine until very cold. A cold base keeps the punch crisp and reduces how much ice you need.
02 -
In a large pitcher or punch bowl, stir together the apple cider, cranberry juice, pear juice, frozen orange juice concentrate, and spiced rum until the concentrate is fully dissolved.
03 -
Cover and refrigerate for at least 1 hour so the fruit juices and rum settle into a smoother flavor.
04 -
Just before serving, pour in the sparkling white wine and stir gently. Add enough to make the punch light and bubbly without washing out the cider flavor.
05 -
Add orange slices, apple slices, pear slices, frozen cranberries, and cinnamon sticks. Serve over ice in punch cups or rocks glasses.
# Good to know:
01 -
Best served cold right after the sparkling wine is added.
02 -
Use dry sparkling wine to keep the punch from tasting too sweet.
03 -
Make the juice and rum base up to 24 hours ahead.