Time 10m Yield 10 cups, 10 serving(s) Number Of Ingredients 5 Steps:
Mix all the ingredients together and enjoy over ice.
Time 3m Number Of Ingredients 7 Steps:
Gather the ingredients. In a cocktail shaker filled with ice, pour the rum, fruit juices, and grenadine. Shake vigorously for at least 30 seconds. Strain into a hurricane glass filled with fresh ice. Garnish with a pineapple wedge and maraschino cherries. Serve and enjoy.
Time 10m Yield 8 Number Of Ingredients 10 Steps:
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Yield Makes about 8 cups. Number Of Ingredients 8 Steps:
In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.
Time 5m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Mix everything together, taste and adjust. Garnish with pieces of pineapple and slices of lime. Serve over ice. You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
Time 10m Yield Serves 6 Number Of Ingredients 0 Steps:
Place the rums, orange juice, pineapple juice, cranberry juice, and grenadine in a large pitcher and stir together. Fill four tall glasses with ice and divide the rum mixture among them. Garnish each glass with an orange slice and serve immediately.
