This punch is ideal for any winter party and is a modern interpretation of a classic rum punch. You will notice that both a wonderful, aged rum by Appleton and Leblon Cachaca are included here and the doubling up doesn't stop there. Erick Castro of The Rickhouse in San Fransisco also split the sweetener half and half between regular simple syrup and a delicious honey syrup (follow the recipe in the Chamomile Hot Toddy). However, the truly defining ingredient is the Velvet Falernum, which brings together cane syrup, botanicals (almond and clove included), and lime.
Prep Time: 4?minutes
Total Time: 4?minutes
Ingredients:
- 1 Cup Leblon Cachaca
- 1/2 Cup Appleton V/X 12 year old rum
- 1/2 Cup Velvet Falernum
- 1 Cup Lemon Juice
- 1/4 Cup Honey Syrup
- 1/4 Cup Simple Syrup
- 8 Dashes Angostura bitters
- 10 oz. Sparkling Water
- cinnamon, orange wheels and mint for garnish
Preparation:
- Combine the ingredients, except the water, in a punch bowl over ice.
- Stir well.
- Top with sparkling water.
- Garnish with cinnamon, orange wheels and a sprig of mint.
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