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Two-hundred Proofer Punch
75 cl bottle Stroh 80 Original 160-proof Rum
75 cl bottle Bacardi 151-proof Golden Rum
75 cl bottle Lemon Hart 151-proof Demerara Rum
75 cl bottle Wray & Nephew Overproof White Rum, 126-proof
1 quart simple syrup
4 medium pineapples
1 cup seedless green grapes
1 large granny smith apple
1 cup honey
First prepare the fruit. Slice limes. Pineapples should be cored and diced. Peel lemons, use peel only. Julienne oranges - peel julienne peel and cut into small segments removing white pith. Slice grapes in half. Apple should be peeled, cored, and diced. Blend fruits and the peels together without the rums and simple syrup. Take honey and boil with 1 1/4 cups water 30 minutes. Cool and combine with fruit.
In a large stainless steel stock pot (use only stainless steel nothing else) put a cup of the fruit mixture on the bottom and them sprinkle in a little bit of each rum and a little simple syrup. Do this again and again until all of the fruit mixture is gone and all of the rums and simple syrup is gone. Place this inside of the refrigerator and leave it for five days.
After five days it has to be strained. Line a colander with cheese cloth and place it over a plastic bucket and slowly add the stuff to it allowing gravity to do the work keep repeating this step changing the cheese cloth each time until the liquid is all strained out. Leave it to clear for a couple of days in a dark place then when you can see through it, not crystal clear though pour it into clean clear glass wine bottles leaving the sediment behind. No refrigeration needed for this punch.