Holiday Caribbean Bowl

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 punch makes it a one-of-a-kind, holiday special. This recipe is courtesy of Willy Shine. 
Punch bowl
  • 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 curaƧao
  • 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
  1. Combine all ingredients in punch bowl, garnish with lemon and orange wheels and nutmeg.
  2. 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.