Spiced Rum Punch
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- 1 cup fresh orange juice
- 2 sticks cinnamon
- 4 whole cloves
- 16 ounces pineapple juice
- 8 ounces spiced rum
- 2 (5.5-ounce) cans Kern’s peach nectar
- 4 cups club soda
- Garnish: orange slices
- In a saucepan, bring orange juice, cinnamon, and cloves to a boil. Remove from heat, and let cool completely.
- Strain orange juice mixture into a large pitcher, and discard solids. Add pineapple juice, rum, and peach nectar. Refrigerate 2 hours or up to 3 days. Add club soda, and serve over ice. Garnish with orange slices, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Ad a few dashes of Angostura Bitters to that Rum Punch for real Tropical taste.