RCI-BV.006.0031.001
Wagner Estate Apple Rum Punch
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wagner Estate in Wichita Falls, Texas in 1990. I made this for a bridal shower and it was very well received. Yummy.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 20 ounces
- 2 quarts
- ⅕ bottle of light rum1 unit
- juice of 12 lemons1 unit
- 3 ounces
- fresh pineapple rings and maraschino cherries1 unit
Method
1
Pour the apple juice and light rum into a large punch bowl, stirring gently to combine.
2 minutes
2
Add the lemon juice and grenadine to the punch bowl, stirring until the grenadine is fully incorporated and the mixture is evenly colored.
2 minutes
3
Just before serving, pour the ginger ale into the punch bowl and stir gently to combine without losing carbonation.
1 minutes
4
Float the fresh pineapple rings and maraschino cherries on top of the punch as garnish.
1 minutes
5
Ladle the punch into glasses filled with ice and serve immediately while the ginger ale remains fizzy.