We haven’t exactly reached summer’s zenith just yet, but keep this recipe handy for any July or August entertaining you plan to do.
This rum punch is not only a refreshing way to keep the heat at bay; because it serves so many people, it’s all you’ll need for that backyard barbecue or pool party you’ve got on the horizon. The sweet fruitiness and vanilla notes of the Guatemalan Zacapa Rum complement the other staples in a punch, such as all those fresh juices and hibiscus tea, perfectly.
Midsummer Punch
750 ml Zacapa Rum 23
1 1/4 cup ginger liqueur
1 quart hibiscus tea
6 cups fresh guava juice
1 1/4 cups fresh lemon juice
1 1/4 cups fresh pineapple juice
1/4 cup sugar
3 lemons
1 star fruit garnish
Cut the peels of 3 lemons into a 1/2 inch wide spiral with a vegetable peeler. Muddle the lemon peels and sugar together in a punch bowl and let sit for 90 minutes.
Muddle lemon and sugar again, and stir in fresh lemon juice.
Add Zacapa Rum 23, ginger liqueur, hibiscus tea, fresh guava juice and fresh pineapple juice into punch bowl and stir well.
Keep refrigerated until ready to serve. Before serving, cut star fruit into 1/4 inch slices. Serves 25 drinks.
About the Author
