Holiday Caribbean Bowl
Holiday Caribbean Bowl
Looking for a festive spin off your average rum punch recipe? The Demerara-Orange Shrub and lemon juice in this rum punch makes it a one-of-a-kind, holiday special. This recipe is courtesy of Willy Shine.
Servings
6
servings
Ingredients
- 10 ounce rum, such as appleton estate reserve blend
- 8 ounce rum, such as appleton estate rare blend
- 9 ounce wine, such as sandeman fine rich madeira
- 2 ounce orange liqueur, such as pierre ferrand dry orange curaçao
- 9 ounce dave wondrich demerara-orange shrub
- 18 ounce cold filtered water
- 3 lemon halves squeezed in by hand and rubbed around the rim of the bowl
- 6 cup demerara sugar
- 12 peeled oranges
- 8 lemons
- 3 cup boiling water
Directions
- Combine all ingredients in punch bowl, garnish with lemon and orange wheels and nutmeg.
- To make David Wondrich's Demerara-Orange Shrub, combine the Demerara sugar in a Lexan. Add the sugar with the peeled medium oranges and lemons. Add 3 cups of boiling water and stir until the sugar has dissolved. Then, add make 6 cups of 48 oz. lemon juice, and 12 oz. orange juice out of the fruit. Stir again. Strain out peels. The Shrub will keep refrigerated for 2 days.