The Best Recipes for Sunset Rum Punch

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Sunset Rum Punch

"When it's late and you're hanging around the fire pit with friends watching the sunset, this is the rum punch crowd-pleaser to pass around. Full of bright citrus, floral notes and plenty of good rum, you'll all have a delicious time before the day is done."

Ingredients :

• crushed ice
• 1 1/2 fluid ounces spiced rum (such as Kraken®)
• 1 fluid ounce freshly squeezed lime juice
• 1 fluid ounce freshly squeezed orange juice
• 1 fluid ounce freshly squeezed grapefruit juice
• 3/4 fluid ounce white rum (such as Captain Morgan™)
• 3/4 fluid ounce dark rum (such as Myers's®)
• 3/4 fluid ounce hibiscus syrup
• 3/4 fluid ounce almond orgeat syrup (such as Torani®)
• 1 slice orange
• 1 maraschino cherry

Instructions :

Prep : 10M	Cook : 1M	Ready in : 10M

• Combine crushed ice, spiced rum, lime juice, orange juice, grapefruit juice, white rum, dark rum, hibiscus syrup, and almond syrup in a cocktail shaker. Cover and shake until the outside of the shaker has frosted.
• Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.

Notes :

• To make hibiscus syrup: Bring 2 cups water, 1/2 cup white sugar, 1/3 cup hibiscus flowers, 1/4 cup brown sugar, a 1/2-inch piece of fresh ginger, and the zest of 1 lemon to a boil in a small saucepan. Reduce heat and simmer until sugars dissolve, about 10 minutes. Remove from heat and let mixture steep, about 5 minutes. Strain through a fine-mesh strainer, pressing mixture to extract as much liquid as possible. Discard solids and store syrup in the refrigerator for up to 2 weeks.

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