Paciente Rum Punch


  • 18 oz Zacapa Rum 23
  • 750 ml Ginger Beer
  • 2 sugar cane sticks 4 inches long
  • 3 cinnamon sticks
  • 2 Oranges
  • ½ cup Dark Morello Cherries
  • ½  cup Dried Plums (prunes)

Bring cinnamon sticks and a cup of water to a boil in a large pot over a medium flame for 15 minutes. Add orange slices to cinnamon infused water. Reduce heat and add sugar cane. Bring to a boil for five minutes. Let simmer for 30 minutes. Reduce heat again, let stew for another 40-60 minutes. Keeping the water level consistent at all times. Add dried plums and cherries during the last fifteen minutes to infuse syrup but not long enough to allow them to break apart. Let simmer down until liquid reaches the measurement of a full cup. Let cool. Add rum, ginger beer and orange syrup in punch bowl. Stir well. Let punch sit in the refrigerator for at least twenty minutes. Garnish with orange peels. I prefer to put ice on the side of the punch bowl so the punch doesn’t get watered down.

Advertisements

 

  • 1 oz Oronoco Rum
  • 1.5 oz Bulleit Rye
  • 2 dashes Angostura bitters
  • I bar spoon Maple syrup
  • Ginger Beer
  • Lemon wedge

Stir rum, rye, bitters and maple syrup in a mason jar until syrup is completely dissolved. Add ice and ginger beer. Stir again. Garnish with a lemon wedge.