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Estate Bowl

Use this punch to look like a boss at your next bash.


The Estate Bowl
18 oz. Appleton Estate Reserve rum
9 oz. Orange shrub
24 oz. Cold water
3 lemon halves squeezed in by hand and rubbed around the rim of the bowl.
Garnish: Nutmeg and Blue Mountain coffee grounds

Preparation:
Peel 12 naval oranges and 8 lemons and add to a bowl with 6 cups Demerara or Turbinado sugar, then muddle. Let sit unrefrigerated for 3 hours, then refrigerate the rest of the day. Combine the muddled fruit/sugar mixture in a container with 24 oz of boiling water and stir until sugar has dissolved.  Add 48 oz lemon juice and 12 oz orange juice and stir again. Strain out the peels and bottle.

Want more booze? Check out the Clinton Street Cooler and Maxim's Cider Awards.

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