Mike Filigenzi wrote:We do a version of Planter's Punch that's 2 oz. dark rum (Myers is one that's decent and inexpensive), 1.5 oz orange juice, 1.5 oz pineapple juice, 3/4 oz. fresh lime or lemon juice, and 1/4 oz grenadine. You could make up a big batch of the juices in the morning, ice it down, and then mix with whatever portion of rum gets you the alcohol level needed. The missing rum may kick the balance off a bit, but that's probably going to happen with any tiki drink that gets low in the alcohol range.
You can sub mango or papaya nectar for the pineapple juice if you'd like. Just be sure to taste and adjust the citrus for balance.
Karen/NoCA wrote:[url]On October 6th my term is over and they can go back to holding their crappy potlucks.[/url]
Jenise, I don't know if you recall Peggy Bucholz, her website is Fine Dinings. She is a wonderful cook and knows how to entertain. She moved to Oro Valley from Clackamus and went into a retirement area. She did the same thing you did. Could not believe the crappy potlucks and took on the job of doing them better. She found out the people really did not care one way or the other.....after all, many are there for the social part of it.
Jon Peterson wrote:What do you think about Ginger Beer an d Rum as in a Dark and Stormy? Nothing could be simpler unless you left out the Ginger Beer. Liz does not like Ginger Beer so I have to go solo with this cocktail.
Jo Ann Henderson wrote:If you don't want too sweet and you decide to use a version of my rum punch, definitely alter the sugar content of the simple syrup. It is a bit sweet for my taste, but I usually mix it with a splash of seltzer or tonic water and orange juice.
Howie Hart wrote:I know it's seasonal, but my favorite rum drink is eggnog.
Jeff Grossman/NYC wrote:I know it's way after the fact but I want to take this opportunity to promote a Planter's Punch recipe from my 1985 edition of "Joy of Cooking". I have used this recipe and it makes a very good - and incredibly potent, sneaky - drink. You might note that it makes 124 oz of punch, of which 96 oz are spirits.
2 cups dark rum
2 cups curacao
8 cups light rum
6 oz can of frozen pineapple concentrate
6 oz can of frozen orange concentrate
6 oz can of frozen limeade concentrate
10 oz can of frozen lemonade concentrate
Mix all ingredients. Fill a tall glass 3/4 full of ice, pour punch to nearly fill the glass, and top with a slice of fruit (pineapple chunk, orange slice, strawberry, maraschino).
Makes 20 servings.
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