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Holiday Caribbean Bowl

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Looking for a festive spin off your average rum punch recipe? The Demerara-Orange Shrub and lemon juice in this rum...

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. 

Ingredients

  • 10 Ounces rum, such as Appleton Estate Reserve Blend
  • 8 Ounces rum, such as Appleton Estate Rare Blend
  • 9 Ounces wine, such as Sandeman Fine Rich Madeira
  • 2 Ounces orange liqueur, such as Pierre Ferrand Dry Orange Curaçao
  • 9 Ounces Dave Wondrich Demerara-Orange Shrub
  • 18 Ounces cold filtered water
  • 3 lemon halves squeezed in by hand and rubbed around the rim of the bowl

For David Wondrich's Demerara-Orange Shrub

  • 6 Cups Demerara sugar
  • 12 peeled oranges
  • 8 lemons
  • 3 Cups boiling water

Directions

Combine all ingredients in punch bowl, garnish with lemon and orange wheels and nutmeg.

For David Wondrich's Demerara-Orange Shrub

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.