This Jingle Juice recipe is like citrus sangria with a bit of fun and festive holiday cheer. It is a beautiful, eye-catching cocktail that is easy to make-ahead and will take the stress out of entertaining.
Last night, I had my Spice Up Your Holidays get together.
For the drink portion of the contest, I wanted to make a rum punch. I wanted some spice that would go well with Captain Morgan, citrus be the main fruit component and not have it be cloyingly sweet.
This, my friends, was a winner.
Think of this as a citrus sangria. It is so beautiful that you do not need another thing on the table for decoration. And seriously, how fun is the name?
This Jingle Juice Sangria is great for the festive season. You also want to check the Mulled Sangria, Hot Toddy or Spiced Apple Cider.
Ingredients
The ingredient list may look long, but I can assure you it’s a basic combo of winter citrus, warm spices, Captain Morgan, Grand Marnier, Amaretto and sparkling water.
Citrus. I heard Martha Stewart speak awhile back and someone asked her what she thinks that she makes really well. She said, without hesitation – a cocktail. She said that the key to her cocktails is to always use fresh juice. And wouldn’t you know, Martha is on to something. It really makes a huge difference. If you do not have the time, I promise that it will still be great with bottled juice.
Captain Morgan. Spiced rum really makes a difference here. It brings out all the fresh, citrus flavors.
Grand Marnier. Grand Marnier is a French orange liqueur. Triple Sec is a wonderful substitute.
Amaretto. I love DiSaronno. Go for the good stuff to really make that sweet almond flavor shine.
Ingredients
Citrus Sugar:
- 1 1/2 cups sugar
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 1 teaspoon grapefruit zest
- 1 teaspoon orange zest
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
Punch:
- 3/4 cup Citrus Sugar
- 1 cup lime juice
- 1 cup lemon juice
- 2 cups orange juice
- 1 cup grapefruit juice
- 1 cup mango nectar
- 1 cup pineapple juice
- 3 3/4 cups Captain Morgan Spiced Rum
- 2 1/4 cup Grand Marnier
- 1 1/2 cups Amaretto
- 3 cups sparkling water
- frozen orange lemon, lime and grapefruit slices and frozen cranberries, for garnish (see notes)
Instructions
- Make the citrus sugar by combining the sugar, zests, ginger and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours, or up to a few days in an airtight container.
- Peel the skins off of the fruit and juice.
- Make the punch by adding the sugar to the bottom of the punch bowl.
- Pour in the juice and stir to start to dissolve the sugar.
- Pour in the alcohol. And the sparkling water.
- Garnish with frozen cranberries and fruit slices. Give it a taste, just to make sure that it tastes wonderful and balanced. Or, just because you want to.
What Makes This Jingle Juice So Good?
Besides the beautiful presentation and it’s double-duty act of starring as the centerpiece, I make this holiday cocktail every year because:
- Fresh citrus juice shines along with the spiced rum and cordials.
- The ingredients can be prepped and ready to pour a few hours (or days) ahead of time.
- It easily serves a crowd at any holiday party or cocktail party with friends.
Serving Suggestions
The juice is best served chilled at the center of your holiday cocktail table.
You don’t just have to serve this during the holiday season, but if you do, I expect the party to be festive and full of good cheer.
A true step up from the Jungle Juice of days gone by. You know what I am talking about, don’t judge.
Top Tips for Jingle Juice Recipe:
- Zest the fruit first and rub with your fingertips until fragrant. This releases the natural oils in the zest. And it makes your hands smell pretty.
- Squeeze the fruit ahead of time and put in a pitcher. I keep it icy cold in the fridge. Just give it a shake before you pour it into the punch bowl. I also do the same with the liquors, too. I like everything to be really cold.
- Fill a container with slices of fruit and cranberries and let it freeze solid. This prevents the punch from getting watery by adding a lot of ice cubes, and it looks pretty.
- Food Styling Tip: One trick I picked up recently was from food stylist extraordinaire, Tami Hardeman. Do not use soap on glass for photos, but white vinegar. No streaks! Worked like a charm.
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