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South Pacific Islands Rum Punch



Yield 1 Servings
12 bottles light rum
12 bottles dark rum
2 lb raw (or dark brown sugar)
5 whole vanilla beans
6 dozen oranges
6 dozen lemons
6 limes
6 lg grapefruit
10 ripe bananas
2 ripe pineapples
6 bottles dry white wine
-chilled
15 + gallon container (see
-notes)
orange,lemon and lime
-slices for decoration


Pours rums into container. Add sugar and vanilla beans. Stir until sugar is dissolved. Cut the citrus fruits in half. Squeeze juice into the rum; then toss in the shells. Peel and slice the bananas. Peel and slice the pineapple.
Add banana and pineapple to rum. Cover container and let stand in a cool place for two to three days. Stir several times during each day. On the day of the celebration, remove pulp, vanilla beans and citrus rinds. Pour rum mixture over ice in a large punch bowl and let chill for a few hours. Just before serving add chilled white wine. Decorate bowl with sliced citrus fruits and float a few slices in the punch. If you don't have a large punch bowl, add ice to the container; let chill. Add wine just before serving - float citrus slices in the punch.
125 to 150 servings













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