Napa Valley Winter Punch
Peach bitters add a flavorful twist to this festive rum punch.
makes 8 servings
By Scott Beattie
Photograph by Gabriella Imperatori-Penn
September 2007
Ingredients
* 1 1/2 3- to 4-inch-long cinnamon sticks
* 2 whole nutmegs
* 1 1/2 tablespoons whole allspice berries
* 1/3 cup sugar
* 2 cups Simple Syrup
* 2 1/4 cups Charbay Rum or 10 Cane Rum
* 1 1/4 cups fresh lemon juice
* 1 1/4 cups fresh orange juice
* 1 teaspoon Fee Brothers Peach Bitters or other bitters
* 1 ice block
* Lemon and orange slices
Preparation
* Place cinnamon and nutmeg in resealable plastic bag; crack into pieces using mallet or rolling pin. Transfer to spice grinder. Add allspice; blend to coarse powder. Transfer 1 tablespoon to shallow dish; mix in 1/3 cup sugar. Set spiced sugar aside.
* Stir remaining spice powder in medium saucepan over medium-high heat until just beginning to smoke, about 2 minutes. Remove from heat. Cool 5 minutes. Repeat heating and cooling process 3 more times until spices are very fragrant but not burned. Add syrup; bring to boil. Reduce heat; simmer 5 minutes. Strain through sieve into bowl. Cool.
* Mix 3/4 cup spice syrup, rum, lemon juice, orange juice, and bitters in punch bowl. Add ice and citrus slices. Rub 1 orange slice around rim of 8 glasses to moisten; dip glasses into spiced sugar. Place glasses around punch bowl.
Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Drinks Slideshow.
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