Peppy Punch
Classic Rum Punch from Tales of the Cocktail
6 oz (3/4 cup) Demerara or Turbinado sugar (“Sugar in the Raw”)
6 oz (3/4 cup) fresh squeezed lime juice
8 oz Depaz rhum
8 oz Appleton V/X rum
8 oz Banks 5 Island rum
30 oz (3 3/4 cups) cold water
Nutmeg
Stir sugar 6 oz (3/4 cup) of the water over a low flame until is has dissolved.Let syrup cool, combine it with lime juice, rums and cold water and stir.Keep refrigerated until ready to serve.To serve, pour into 1- gallon Punch bowl with 1 quart block of ice and grate nutmeg over the top
—AdmanAdventCalendar
