Post #245908 by TofuJoe on Mon, Jul 31, 2006 12:28 PM

As my nane wahine says, we did indeed make this punch and served it to a backyard full of rum drinking hooligans to rather positive reviews.

Here's how it ended up:

Start by ignoring the amounts called for of rum and curacao

We used 5x the recipe of all the other ingredients. Definitely muddle the spices with the quartered fruit before adding the juices and water. This was set up on the stove top in a big ol' pot and left to cool for a few hours. After that we carefully strained the mix (we were going to serve it from an oak barrel, so no pulp!) then put it back on the stove to reduce. Bring it to a boil for about 5 minutes, then let it simmer for another 10, then let it cool. Once cool, bottle it, label it "Mad Martha's Mix" and put it in the fridge over night (the spices settle up real nice after it cools for a night).

For the punch served at the party, the following mix ratio was used (we wanted to keep the punch "not too strong")
3oz Mad Martha's Mix
1/2 oz Trader Vics Authentic Dark Rum
1/2 oz Cruzan light Rum
1/4 oz Orange curacao (we used DeKuypers)

The total punch ended up being
100 oz Mad Martha's Mix
15 oz TV Dark
15 oz Cruzan light
8 oz Orange curacao

Poured into an oak barrel and self served with ice.

Anyone who wanted a kicker could ask for a float.

Personally I like the drink mixed as follows

Mad Martha's Punch
3oz Mad Martha Mix
1 oz Trader Vics Dark
1 oz Cruzan light
1/4 or 1/2 oz curacao

Stir contents in a glass and top off with crushed ice. A mint garnish is nice, but not necessary.

Thanks for the recipe!