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MARDI GRAS MAMBO (Rum Punch)




Source of Recipe


the web


Recipe Introduction


Makes about 5 quarts



List of Ingredients




1 1/2 cups light brown sugar, packed
4 cups water
6 large or 9 medium lemons
1 (46 oz.) can pineapple juice
3 cups dark rum
1 quart orange juice (not from concentrate)
1 1/2 cups brandy
3/4 cup peach liqueur




Recipe



In a saucepan over high heat, bring sugar and water to a boil. Using a vegetable peeler, peel zest from lemons. Add lemon zest to syrup. Remove from heat, cover pan with lid and let cool to room temperature. Remove lemon zest and discard. Squeeze juice from the lemons and remove any seeds. Combine lemon juice with pineapple juice and orange juice. Add cooled syrup. Refrigerate up to one week until ready to use. When ready to serve, combine juice mixture with rum, brandy and peach liqueur. Serve over crushed ice. Garnish with sliced lemons, oranges and/or pineapple chunks.
Note: "Mardi Gras Mambo Mocktail" - omit all the alcohol and use chilled club soda or chilled lemon-lime soda.