Festival Punch

Light rum, Jamaican rum, Lavender bitters, Coconut Water, Sugar, Lemon juice, Nutmeg, Lemon peel, Water
3 Lemon peel (Peel 3 whole lemons)
6ozLemon juice (Strained)
6ozWater (Hot)
5ozJamaican rum, Smith & Cross
25ozLight rum, La Favorite Blanc
1ptCoconut Water (Frozen as a block)
6dsLavender bitters, Scrappy's Lavender
32ozWater (for dilution, to taste)
14ptNutmeg (grated, as garnish)
Muddle lemon peel and sugar hard to make an Oleo-Saccharum. Let rest some place warm for one hour. Add lemon juice and hot water. Stir to dissolve sugar. Strain this into a bottle and add Smith & Cross. This is punch base, and will probably age for a week in the refrigerator. To assemble punch, add punch base and white rhum in a large punch bowl. Float coconut water ice, and add bitters, stirring them in gently. Taste, and add water for dilution, remembering that this is a punch, not a cocktail - it should be about the strength of vermouth. Garnish with grated nutmeg.
If all the punch is to be ladled out at once, change block of ice to ice cubes for quicker dilution.
Cocktail summary
Created & posted by
Zachary Pearson's picture
Zachary Pearson on 08/31/2011
AuthenticityOriginal creation
ReferenceBased on the "Punch for a 750 ml bottle of alcohol" punch , "Punch", by Dave Wondrich

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