Tahitian Punch
"A party in a bowl. An excellent punch, not overly sweet. From the French site O Delices. A serious cocktail."
photo by Rita1652
- Ready In:
- 6hrs 20mins
- Ingredients:
- 8
- Serves:
-
30-40
ingredients
- 1 (750 ml) bottle white rum
- 750 ml dark rum
- 2 1⁄2 cups Grand Marnier
- 3 quarts orange juice
- 3 quarts pineapple juice
- 2 limes
- 1 vanilla bean
- 2 1⁄2 cups simple syrup
directions
- Mix all the liquids together.
- Halve the bvanilla bean and scrape the seeds into the mixtures.
- Quarter the limes and them to the mixture.
- Chill for at least 6 hours to allow the flavors to ripen.
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Reviews
-
Love the vanilla in this punch! Did not add the syrup, suppose my juices were sweet enough. -
Yummy good punch! Cut down the recipe to 5 serving. Used triple sec in place of the Grand Marnier. 4 Fresh oranges was juiced. Not crazy about extra sweet so I didn't use the simple syrup. Did add ice water replacing the syrup. For those that do make the simple syrup in this recipe do add the sliced vanilla bean to release the flavor and fragrance. Thanks!
Tweaks
-
Yummy good punch! Cut down the recipe to 5 serving. Used triple sec in place of the Grand Marnier. 4 Fresh oranges was juiced. Not crazy about extra sweet so I didn't use the simple syrup. Did add ice water replacing the syrup. For those that do make the simple syrup in this recipe do add the sliced vanilla bean to release the flavor and fragrance. Thanks!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
