1 1/2 cups sugar
1 tsp lemon zest
1 tsp lime zest
1 tsp grapefruit zest
1 tsp orange zest
1 tsp ground ginger
1/2 tsp cinnamon
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 spiced rum
2 1/4 cups orange-flavoured liqueur
1 1/2 cups almond-flavoured liqueur
3 cups sparkling water
orange, lemon, lime, grapefruit slices, frozen cranberries for garnish.
Make the citrus sugar by combining the sugar, zests, ginger and cinnamo. 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.
Squeeze everything ahead of time and put in a pitcher. Keep it ice-cold in the fridge. Just give it a shake before you pour it into the punchbowl. Also, do the same with the liquors.
Make the punch by adding the sugar to the bottom on the punchbowl. Pour in the juice and stir to start to dissolve the sugar. Pour in the alcohol.
Remember the ice ring we made? Dip the bottom of the container in some water for about 10 seconds. The ice should pop right out.
Garnish with frozen cranberries and fruit slices. Give it a taste, just to make sure that it tastes okay and is balanced.