Holding fresh rosemary over the flame of your gas stove (or a candle) lends savory, woodsy flavors to this rum punch. Gold rum adds a rich, velvety sweetness, while overproof rum contributes earthy, musky complexity.
Why It WorksA big-batch punch that's full of citrus and piney smoke flavors. Read the Whole Story
- A combination of rums gives depth and complexity.
- Making a big batch in advance saves the host from having to shake cocktails to order.
- For the Smoked-Rosemary Citrus Syrup:
- 1 cup sugar
- 1 cup water
- Zest from 2 medium lemons
- 3 ounces freshly squeezed juice from 2 medium lemons
- Zest from 2 small limes
- 1 ounce freshly squeezed juice from 2 small limes
- 3 (4-inch) sprigs fresh rosemary
- For the Punch:
- 24 ounces gold rum, such as Parce 8-Year
- 4 ounces orgeat, such as Small Hand Foods orgeat
- 12 ounces smoked-rosemary citrus syrup
- 4 ounces overproof rum, such as Smith & Cross
- 4 ounces water
- Cinnamon sticks, for garnish
For the Smoked-Rosemary Citrus Syrup: In a medium saucepan over medium-high heat, combine sugar, water, and lemon and lime zest and juices. Stir to combine. Bring mixture to just under a boil, then remove from heat and cover. Meanwhile, hold rosemary over an open flame using heatproof tongs, turning continually, until it begins to smoke. As soon as it starts to smoke, uncover syrup and place rosemary in saucepan. Cover again and let steep 30 minutes. Strain solids out and reserve syrup for the punch in an airtight container. The syrup will keep for up to a month in the refrigerator, but flavors will be best if used within 2 days.
For the Punch: In a punch bowl, combine gold rum, orgeat, smoked-rosemary citrus syrup, overproof rum, and water. Stir to combine and refrigerate at least 4 hours and up to overnight. To serve, add a large ice cube to the punch bowl. Ladle about 3 ounces into a punch glass and grate fresh cinnamon on top. Serve.