Holiday Caribbean Bowl

Name: Holiday Caribbean Bowl
Ingredients: 10 ounce rum, such as appleton estate reserve blend; 8 ounce rum, such as appleton estate rare blend; 9 ounce wine, such as sandeman fine rich madeira; 2 ounce orange liqueur, such as pierre ferrand dry orange curaçao; 9 ounce dave wondrich demerara-orange shrub; 18 ounce cold filtered water; 3 lemon halves squeezed in by hand and rubbed around the rim of the bowl; 6 cup demerara sugar; 12 peeled oranges; 8 lemons; 3 cup boiling water

Lindsey Gaterman|Sept. 17, 2015 8:41 pm EST

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Looking for a festive spin off your average rum punch recipe? The Demerara-Orange Shrub and lemon juice in this rum punch makes it a one-of-a-kind, holiday special. This recipe is courtesy of Willy Shine.

Servings

6

Ingredients

10 ounce rum, such as appleton estate reserve blend
8 ounce rum, such as appleton estate rare blend
9 ounce wine, such as sandeman fine rich madeira
2 ounce orange liqueur, such as pierre ferrand dry orange curaçao
9 ounce dave wondrich demerara-orange shrub
18 ounce cold filtered water
3 lemon halves squeezed in by hand and rubbed around the rim of the bowl
6 cup demerara sugar
12 peeled oranges
8 lemons
3 cup boiling water

Directions

Combine all ingredients in punch bowl, garnish with lemon and orange wheels and nutmeg.
To make David Wondrich's Demerara-Orange Shrub, combine the Demerara sugar in a Lexan. Add the sugar with the peeled medium oranges and lemons. Add 3 cups of boiling water and stir until the sugar has dissolved. Then, add make 6 cups of 48 oz. lemon juice, and 12 oz. orange juice out of the fruit. Stir again. Strain out peels. The Shrub will keep refrigerated for 2 days.