Ingredients:

  • 1 cup Water (for syrup)
  • 1 cup Granulated Sugar (for syrup)
  • 3 Whole Cinnamon Sticks (for syrup)
  • 1 teaspoon Whole Cloves (for syrup)
  • 1/2 teaspoon Allspice Berries (for syrup)
  • 1 inch Fresh Ginger, thinly sliced (for syrup)
  • 2 cups Dark or Aged Rum
  • 4 cups Apple Cider (unfiltered preferred)
  • 2 cups Cranberry Juice (100% pure)
  • 1/2 cup Fresh Lime Juice
  • 1/2 cup Fresh Orange Juice
  • 1 medium Orange, thinly sliced (for garnish)
  • 1/2 cup Fresh Cranberries (for garnish)
  • 4-6 Extra Cinnamon Sticks (for garnish)

Instructions:

  1. Prepare the Spice Syrup: Combine Water, Sugar, Cinnamon Sticks, Whole Cloves, Allspice Berries, and sliced Fresh Ginger in a medium saucepan.
  2. Simmer the Syrup: Bring the mixture to a simmer over medium heat, stirring until the sugar is fully dissolved. Reduce heat to low and gently simmer for 10 minutes to infuse the spices.
  3. Cool and Strain: Remove the syrup from the heat. Let it cool for 15 minutes, then strain it through a fine-mesh sieve into a clean container, discarding all solids. Chill the syrup completely (minimum 30 minutes).
  4. Combine Bases: In a large pitcher or punch bowl, combine the chilled Spice Syrup, Dark or Aged Rum, Apple Cider, Cranberry Juice, Fresh Lime Juice, and Orange Juice.
  5. Taste and Adjust: Stir everything thoroughly. Taste the punch and adjust the balance if necessary, adding more syrup for sweetness or lime juice for tartness.
  6. Chill Thoroughly: Cover the mixture and refrigerate for at least 2 hours to allow the flavours to meld properly.
  7. Serve Presentation: Before serving, add fresh orange slices and fresh cranberries to the bowl. Serve the Harvest Rum Punch over plenty of ice.