This recipe appears in:6 Great Punch Recipes from Seattle Bars
Developed by Zachary Agustin and Shawn Heale at Rob Roy in Seattle, this punch smells like Christmas.
Note: To make rich demerara syrup, combine 1 cup water with 2 cups demerara sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Syrup will keep in a sealed container in the refrigerator for up to 5 days.
About the author: Naomi Bishop is a Seattle based food writer and marketer. Find more of her musings on her food blog, TheGastroGnome, where she claims that being a GastroGnome is not about sitting idly on the front lawn of culinary cottages. You can also follow her explorations of cooking and culture around the world at @GastroGnome.
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- 1 whole orange
- 12 cloves
- 22 1/2 ounces (about 2 3/4 cups) aged rum
- 10 ounces (1 1/4 cups) Banks 5 Island rum
- 12 1/2 ounces (about 1 1/2 cups) Gosling's Black Seal rum
- 20 ounces (2 1/2 cups) freshly squeezed lemon juice
- 15 ounces (about 2 cups) demerara syrup (see above)
- 2 tablespoons whole allspice berries
Pierce orange with cloves. Holding the orange with a fork, torch the cloves with a brulée torch until fragrant.
Combine all three rums, lemon juice, demerara syrup, and allspice in punchbowl. Add clove-pierced orange. Let sit for 20 minutes before serving, then serve in ice-filled punch glasses.