South Pacific Islands Rum Punch
Ingredients
- 12 bottles light rum
- 12 bottles dark rum
- 2 pound raw or dark brown sugar
- 5 whole vanilla beans
- 6 dozen oranges
- 6 dozen lemons
- 6 limes
- 6 large grapefruit
- 10 ripe bananas
- 2 ripe pineapples
- 6 bottles dry white wine, chilled
- 15+ gallon container (see Notes)
- orange, lemon and lime slices for decoration (optional)
Instructions
125 to 150 servings. Pours rums into container. Add sugar and vanilla beans. Stir until sugar is dissolved. Cut the citrus fruits in half. Squeeze juice into the rum; then toss in the shells. Peel and slice the bananas. Peel and slice the pineapple. Add banana and pineapple to rum. Cover container and let stand in a cool place for two to three days. Stir several times during each day. On the day of the celebration, remove pulp, vanilla beans and citrus rinds. Pour rum mixture over ice in a large punch bowl and let chill for a few hours. Just before serving add chilled white wine. Decorate bowl with sliced citrus fruits and float a few slices in the punch. If you don't have a large punch bowl, add ice to the container; let chill. Add wine just before serving - float citrus slices in the punch. Notes: I recommend a new 15 gallon plus plastic garbage can with cover. Wash and rinse well before using. Do not use a metal container (unless it is stainless steel) due to the interaction of the rum and citric acids on metal.