2 oranges, juiced, plus additional slices for serving
4 limes, juiced
1 cup pineapple juice
6 ounces grenadine syrup
1 cup amber or dark rum
1 cup light rum
⅛ teaspoon ground nutmeg
⅛ teaspoon cloves
½ cup pomegranate seeds, to garnish
Star anise pods, to garnish
Cinnamon sticks, to garnish
Sparkling water, for serving
Directions
Juice the oranges and limes.
In a large bowl, mix together the orange juice, pineapple juice, lime juice, grenadine, dark rum, and light rum.
Season with nutmeg and cloves. Taste, and adjust the seasoning and sweetness, if desired.
Transfer the rum punch to the fridge to chill for at least 1 hour, but preferably overnight.
Pour the cocktail into a large punch bowl. Float orange slices, pomegranate seeds, star anise pods, and cinnamon sticks in the punch bowl.
Serve each glass with ice, a cinnamon stick, and a slice of orange. Top each glass of punch with a bit of sparkling water, to taste. Leftover rum punch will keep in a sealed jar for 4 days, though it will start to get a bit bitter if you leave in the citrus peels.