Ingredients
2 cups white rum
2 cups dark rum
2/3 cup Cointreau liqueur
6 cups blood orange juice
6 cups pineapple juice
2/3 cup simple syrup
1 vanilla bean
2 limes
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix together the rums, Cointreau, fruit juices and simple syrup. Split the vanilla bean down the middle and scoop out the seeds. Add these to the mixture along with the bean. Wash the limes thoroughly. Cut one into quarters and add to the punch. Juice the other lime and add to the punch. Mix well. Chill the punch for 6 hours to allow the flavors to blend.