SPICY RUM PUNCH

Spicy Rum Punch image

Provided by Jacques Pepin

Time 40m

Yield Two gallons, or about 90 servings

Number Of Ingredients 17

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2 oranges
2 lemons
4 cups granulated sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons anise seeds
1 teaspoon red pepper flakes
1 teaspoon black peppercorns
2 tablespoons coriander seeds
20 bay leaves
1/2 cup vanilla extract
8 cups water
2 quarts syrup (above)
2 liters white rum
2 12-ounce cans frozen orange concentrate
2 12-ounce cans frozen grapefruit concentrate
2 quarts cranberry juice

Steps:

For the syrup, remove the skin from the oranges and lemons with a vegetable peeler and place the peelings in a large saucepan. Extract the juice from the oranges and lemons and add it to the saucepan with the remaining ingredients. Bring to a boil, reduce the heat and boil gently, uncovered, for 30 minutes. Strain through a fine strainer and cool. You should have 2 quarts.
For the punch, combine the punch ingredients in a large container and mix well. Transfer to gallon jugs, cover and refrigerate until serving time.
For each serving, place 1/2 cup ice cubes in an old-fashioned glass and pour 1/3 cup of the punch over the ice. Stir well and serve.