This tart, boozy, and spicy punch is adapted from a Dale de Groff recipe in Punch Parties by Ben Reed. It's a new favorite of ours.
- 1/2 cup freshly squeezed juice from 6 to 8 limes
- 1 1/2 cups aged rum
- 6 tablespoons orange curaçao
- 6 dashes Angostura bitters
- 1 1/2 cups ginger beer
- 1 1/2 cups ice, plus more for serving
- 6 orange slices
In a large pitcher, stir lime juice, rum, orange curaçao, and Angostura bitters. At this point, punch can be covered and refrigerated for up to 4 hours.
When ready to serve, add ice and ginger beer to punch mixture and stir gently. Serve in ice-filled glasses, garnished with orange slices.