Hot Rum Punch

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Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:

16 cups

Ingredients

4 cups light rum
2 cups Cognac
2 cups Cointreau or other orange-flavored liqueur
1 cup sugar
1 orange, thinly sliced
1 lemon, thinly sliced
8 cups boiling water

Directions

Step 1
Combine rum, Cognac, Cointreau, sugar, orange, and lemon in a heat-proof punch bowl. Add boiling water; stir well. Serve hot.

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Source

Oxmoor House Homestyle Recipes

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