Toast to National Rum Punch Day

By  September 20, 2012

Today marks the last holiday of summer, and while we’d love to hit the surf and sand one last time, it’s already too chilly! Take the party inside and celebrate the change of seasons with good friends and a large bowl of punch from Cruzan with the recipes below.

Cruzan Punch

1 ¼ parts Cruzan 9 Spiced Rum
4 parts Orange Juice
1 part Cranberry Juice

Combine all ingredients into a large punchbowl and refrigerate for at least one hour. Serve over ice in highball glasses with a lime wedge to garnish

Cruzan Strawberry Rosemary Punch

1 750ml Bottle of Cruzan Strawberry Rum
6 parts Fresh Lime Juice
24 parts Ginger Ale
6 Rosemary Sprigs
Rosemary Ice Blocks (see instructions below)

For the Rosemary Ice Blocks: Fill a couple of round plastic containers with water and submerge a few rosemary springs in each. Put in the freezer until solid. When serving punch, float the ice blocks in the punch bowl for added effect

For the punch: Pour rum into a punchbowl and add 4 sprigs of rosemary. Stir in the rosemary, making to sure to fully immerse the sprigs. Let the mixture sit for one hour at room temperature. After an hour, remove the sprigs from the bowl and discard them. Next, add the lime juice to the rosemary infused rum and chill in the refrigerator until ready to serve. Add the special ice blocks and ginger ale to the mixture. Serve over ice in a punch glass and garnish with a small rosemary sprig.

Cruzan Countdown Punch

1 part Cruzan Mango Rum
1 part Cruzan Aged Light Rum
½ part Cruzan Orange Rum
½ part Fresh Lime Juice
3 parts Sparkling Wine
Orange Peel Ice Block (see instruction below)
Mint Sprigs

For the Orange Peel Ice Blocks: Fill a small Tupperware container with water and put in the freezer until the top begins to freeze over (approximately 20 minutes). When the top is thinly frozen, cut long twists of orange peel and add them to the water be cracking the top of the ice on one side. Put back into the freezer until frozen solid.

For the punch: Combine rum and lime juice in a punch bowl and refrigerate for one hour. When ready to serve, add orange peel ice blocks and top with sparkling wine. Serve in a champagne flute and garnish with a mint sprig.

Cruzan Burning Love Punch

2 parts Cruzan Orange Rum
1 part Cruzan Vanilla Rum
1 part Orange Juice
5 parts Tangerine-Lime Soda
Orange Twists

Combine all ingredients into a large punchbowl and refrigerate for at least an hour. Serve over ice in punch glasses with an orange twist to garnish.