Martha Washington's Rum Punch Recipe

Martha Washington's Rum Punch Recipe
Punch Bowl
Neiman Marcus

Punch Bowl

Punch bowls may be the latest craze in today's cocktail culture, but their popularity is nothing new. This historic punch is a favorite of Eric Alperin, one of the mixologists behind the new Forty Four at The Royalton in New York, where it is served. - Maryse Chevriere

 

Ingredients

  • 15 ounces fresh lemon juice
  • 15 ounces fresh orange juice
  • 15 ounces spiced simple syrup
  • 15 ounces Flor de Caña 4 year Rum
  • 20 ounces Appleton 12 year Extra Rum
  • 10 ounces orange curaçao
  • Nutmeg
  • Orange and lemon, for garnish

Directions

Present the punch bowl with ice to the guest.

Add all of the ingredients to Parisian shakers
with two small tins worth of crushed ice. Shake till ice dissipates.

Pour tableside and finish with full lemon and half orange wheels and fresh grated
nutmeg.

Rum Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Rum Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.