Planterspunchbythepitcher Recipes

Steps:

• Pour limeade into a large pitcher with a lid; stir in water, rum, grenadine syrup, lime juice, and bitters until well mixed. Cover pitcher and freeze punch until slushy, 8 hours to overnight.
• Fill individual serving glasses with ice; Spoon about 3 tablespoons punch-slush mixture over ice. Top with club soda and stir gently.

Steps:

• In a large pitcher filled with ice, combine lemon juice, lime juice, orange juice, grapefruit juice, rum, grenadine, and bitters. Serve with lime wedges.

Steps:

• Mix first 7 ingredients in a pitcher and fill with ice cubes.
• Fill glasses with ice cubes and pour punch into glasses garnish and drink up.

Steps:

• Combine 3 ounces gold rum, 1 ounce lime juice, 3/4 ounce demerara syrup, 1/4 ounce grenadine and 2 dashes of angostura bitters in a shaker with ice; shake well. Strain into a tall glass filled with ice. Garnish with a mint sprig and pineapple slice.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch metal baking pan. Line the bottom of the pan with parchment paper.
• Put the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Put the butter and both sugars in a second large bowl and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition; beat until smooth, then add the sour cream. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure the batter is well mixed. Add the grenadine, lemon zest, lime zest and orange zest, and stir until just combined.
• Pour the batter into the prepared pan and smooth the top. Bake until the cake is light golden on top and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Transfer the cake to a cooling rack and let cool for 10 minutes. Invert the cake onto the rack, unmold from the pan and remove the parchment paper. Turn the cake right-side up on the rack and let cool completely before serving.

Steps:

• In a cocktail shaker, combine lime juice and sugar, stirring to dissolve the sugar. Add rum, ice and bitters and shake. Pour punch into a glass, unstrained.

Steps:

• Mix lime juice and sugar and stir until the sugar is dissolved. Fill a collins glass with crushed iced to the three-quarters mark and stir until glass is frosted. Add lime juice, rum, bitters and club soda and stir to mix. Decorate with the orange and lemon slices, pineapple stick and cherry.

Steps:

• Pour pineapple juice, orange juice, white rum, Cointreau, lime juice, and grenadine into a glass with ice. Pour dark rum on top and garnish with a slice of orange.

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• Add captain morgan original spiced rum, orange juice, pineapple juice, lime juice, lemon juice, sugar, and grenadine.
• Shake with ice and strain into ice filled glass.
• Garnish with cherry flag.

Steps:

• Combine all ingredients except garnishes in a large pitcher and stir well.
• Fill 4 tumblers with ice and divide the punch among them.
• Garnish each drink with an orange slice & a cherry.

Steps:

• Fill a collins or tall glass with ice and a cocktail shaker half full with ice cubes.
• Pour in the rum, all the fruit juices and the simple syrup.
• Cover with lid and shake hard for about 20 seconds, then strain into glass.
• Top with the club soda, stir briefly and garnish with pineapple spear.

Steps:

• Combine and pour over ice into a tall glass.
• Garnish with a speared pineapple/cherry, if desired.

Steps:

• Lightly moisten the mint sprig and sprinkle with sugar. Set aside.
• Fill a Collins glass with ice. Pour in orange juice, lime juice, lemon juice, and pineapple juice. Stir until the glass is frosted. Add light rum and Jamaican rum; stir until combined. Top with triple sec and grenadine. Garnish with slices of orange, lemon, pineapple, maraschino cherry, and the sugar-dipped spring of mint. Serve with a straw.