Wednesday, March 6, 2013

Recipe File: Admiral's Rum and Brandy Punch

Adapted from Hot Drinks

1 cup apricot puree
2 cups pineapple juice
1/2 cup white grapefruit juice
1/2 cup (4 ounces) light rum
1/4 cup (2 ounces) brandy
4 lime wedges for garnish

Combine the apricot puree and juices in a saucepan over medium heat and bring to a low simmer.  Lower the heat and simmer gently for 2 minutes more, then add the rum and brandy.

Serve in heatproof punch cups or glasses.  Place a lime wedge in each cup, divide the punch evenly among the cups, and serve warm.

Serves: 4
Hot Drinks
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