Rum Swizzles Recipe
Ingredients
| Grapefruit juice | 6 Cup (16 tbs) | |
| Orange juice | 3 Cup (16 tbs) | |
| Cider | 1 Quart | |
| Whole Cloves | 12 | |
| Cinnamon stick pieces | 2 | |
| Grenadine | 2 Cup (16 tbs) | |
| 1 to 2 cups amber rum | ||
| 3 or 4 drops angostura bitters | ||
| Red Food Color | 8 Drop | |
Directions
In 6-quart saucepan, combine grapefruit juice, orange juice, cider, cloves, and cinnamon stick.
Bring to boiling; reduce heat, and simmer, cov- ered, 30 minutes.
Strain to remove spices.
Return mixture to large saucepan.
Stir in grena- dine, rum, bitters, and food color; mix well.
To serve hot, bring to boiling, covered.
If de- sired, garnish each serving with a cinnamon stick and orange slice.
To serve cold, serve in chilled punch bowl over ice cubes.
If desired, float orange slices stuck with cloves on top.
Makes about 4 quarts.
Note: Very good, without rum, as a nonalcoholic punch, too.
Bring to boiling; reduce heat, and simmer, cov- ered, 30 minutes.
Strain to remove spices.
Return mixture to large saucepan.
Stir in grena- dine, rum, bitters, and food color; mix well.
To serve hot, bring to boiling, covered.
If de- sired, garnish each serving with a cinnamon stick and orange slice.
To serve cold, serve in chilled punch bowl over ice cubes.
If desired, float orange slices stuck with cloves on top.
Makes about 4 quarts.
Note: Very good, without rum, as a nonalcoholic punch, too.
Chef
