Festival Punch
0
A big-batch punch of white and Jamaican rum, lemon juice, coconut cream and sugar, loosened with hot water. Nutmeg and lavender bitters add a warm, floral finish; created by zpearson in 2011.
Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/9
180 ml
6 dash
150 ml
Peel 3 whole lemons
1 part
180 ml
Strained
1 pt
Frozen as a block
180 ml
for dilution, to taste
750 ml
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Muddle lemon peel with sugar to create Oleo-Saccharum.
- Set aside in a warm spot for an hour.
- Combine the mixture with lemon juice and hot water, stirring until the sugar dissolves completely.
- Strain into a bottle and add Smith & Cross rum.
- This forms your punch base, which should age in the fridge for about a week.
- To serve, mix the aged base and white rhum in a large bowl.
- Float coconut water ice cubes on top and gently stir in bitters.
- Adjust with water if needed to achieve the right dilution; remember, this is a punch, not a cocktail, so it should be as strong as vermouth.
- Finish by sprinkling grated nutmeg over the surface.