 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 1/2 3- to 4-inch-long cinnamon sticks |
2 whole nutmegs |
1 1/2 tablespoons whole allspice berries |
1/3 cup sugar |
2 cups simple syrup |
2 1/4 cups charbay rum or 10 cane rum |
1 1/4 cups fresh lemon juice |
1 1/4 cups fresh orange juice |
1 teaspoon fee brothers peach bitters or other bitters |
1 block of ice |
lemon and orange slices |
Directions:
1. Place cinnamon and nutmeg in resealable plastic bag; crack into pieces using mallet or rolling pin. Transfer to spice grinder. Add allspice; blend to coarse powder. Transfer 1 tablespoon to shallow dish; mix in 1/3 cup sugar. Set spiced sugar aside.
2. Stir remaining spice powder in medium saucepan over medium-high heat until just beginning to smoke, about 2 minutes. Remove from heat. Cool 5 minutes. Repeat heating and cooling process 3 more times until spices are very fragrant but not burned. Add syrup; bring to boil. Reduce heat; simmer 5 minutes. Strain through sieve into bowl. Cool.
3. Mix 3/4 cup spice syrup, rum, lemon juice, orange juice, and bitters in punch bowl. Add ice and citrus slices. Rub 1 orange slice around rim of 8 glasses to moisten; dip glasses into spiced sugar. Place glasses around punch bowl.
|
|