Estate Signature Punch

This recipe is basically an adult version of Hawaiian fruit punch. By mixing rum and tangy fruit flavors, this rum punch...
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punch

This recipe is basically an adult version of Hawaiian fruit punch. By mixing rum and tangy fruit flavors, this rum punch recipe captures all of the best aromas from both summer and fall. 

This recipe is courtesy of Willy Shine. 

6
Servings
385
Calories Per Serving
Deliver Ingredients

Ingredients

  • 18 Ounces rum, such as Appleton Estate Singature Blend
  • 2 Ounces liqueur, such as Benedictine
  • 9 Ounces wine, such as Sandeman Character Amontillado Sherry
  • 9 Ounces orange/lemon Demerara shrub
  • 18 Ounces cold strong hibiscus tea

For the Orange/lemon Demerara shrub

  • 1.5 Cups Demerara sugar
  • 3 oranges
  • 2 lemons
  • 6 Ounces boiling water

Directions

Combine all the ingredients into a large pitcher and add large ice cubes. To prepare each drink, fill the glass with ice, pour the punch, and top with the citrus garnishes, and grated the nutmeg.

For the Orange/lemon Demerara shrub

In a large mason jar, combine Demerara sugar and the peels of 3 medium oranges and 2 lemons, muddle together, and shake. Let it sit for 3-4hrs. Add 6 ounces of boiling water, shake until sugar is dissolved and let chill. Oleo Sacrum will stay refrigerated for a week or frozen for longer. Combine 12 ounces of juice from lemons and 3 ounces juice from oranges. Stir, strain out peels, bottle, and refrigerate until ready to use. 

Nutritional Facts

Total Fat
15g
21%
Sugar
22g
24%
Saturated Fat
2g
8%
Carbohydrate, by difference
63g
48%
Protein
4g
9%
Vitamin A, RAE
41µg
6%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
46mg
5%
Choline, total
10mg
2%
Fiber, total dietary
9g
36%
Fluoride, F
11µg
0%
Folate, total
41µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
73mg
10%
Selenium, Se
5µg
9%
Sodium, Na
66mg
4%
Water
256g
9%