This is good for big parties such as pig roasts, block parties or even Super Bowl parties.
It makes about five gallons so you can adjust accordingly. Try to serve it in an open container so you can enjoy the fruit simmering in all the punch juices.
The recipe is courtesy of Eric Santiago:
- 1.75 L Ron Rico or Palo Viejo - use a cheap rum
- 1 L Triple Sec
- 0.5 L Peach Brandy
- 12 oz Grenadin
- 2 16 oz orange concentrate cans
- 2 12 oz fruit punch frozen concentrate cans
- 2 12 oz de lemonade frozen concentrate cans
- 1 can 16 oz de pineapple frozen concentrate can
- 1 32 oz de cranberry juice cocktail
- 2 18 oz de crushed pineapple cans
- 3 lemons thinly sliced
- 3 lime thinly sliced
- 4 oranges regular sliced
- 2 green apples sliced in cubes of 1" x 1"
- 2 red apples sliced in cubes of 1" x 1"
- 4 peaches sliced in cubes of 1" x 1"
Put all the fruit in the serving bowl/cooler and add half of the triple sec and peach brandy. Make sure to mix the fruit with the alcohol so that the fruit absorbs it for 15 to 20 minutes.
Pour the cranberry juice. Add the frozen concetrate juice while adding the necessary water (usually the can will give you the water quantity on the side of the label). Dissolve each concentrate before adding the next one. After all the juices are mixed, add the rest of the ingredients - rum, triple sec, grenadin and peach brandy and stir it again.
Cover for another half hour and serve.
DO NOT put ice in the mixing bowl as this will water down the punch.
Enjoy!
