Sunset Rum Punch


  • crushed ice
  • 1 ½ 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
  • ¾ fluid ounce white rum (such as Captain Morgan™)
  • ¾ fluid ounce dark rum (such as Myers’s®)
  • ¾ fluid ounce hibiscus syrup
  • ¾ fluid ounce almond orgeat syrup (such as Torani®)
  • 1 slice orange
  • 1maraschino cherry
  • Directions

  • Step 1

    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.


  • Step 2

    Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.

  • Cook's Note:

    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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