Sean Woods created this hot rum punch to salvage a bad batch of drinks. “We hired bartenders to mix up a bunch of things for a staff party,” he recalls. “What they made was terrible, but I couldn’t just throw it away.” He mulls apple cider and three types of rum with cinnamon, then spoons a dollop of absinthe whipped cream onto each serving.
Slideshow: Holiday Punch Recipes
Recipe from Food & Wine Cocktails 2015
32 ounces unsweetened apple cider
10 ounces spiced rum, preferably Sailor Jerry
8 ounces white rum, such as Plantation 3 Stars
4 ounces overproof rum, preferably Smith & Cross
5 ounces Simple Syrup
1/2 small cinnamon stick
12 ounces heavy cream
1/4 ounces absinthe
2 tablespoons sugar
4 dashes of Angostura bitters
How to Make It
In a medium saucepan, warm the apple cider, rums, Simple Syrup and cinnamon stick over moderately low heat for 20 minutes; do not let the rum punch boil.
Meanwhile, beat the heavy cream, absinthe, sugar and bitters to firm peaks.
Discard the cinnamon stick and ladle the rum punch into warmed mugs or heatproof glasses. Spoon the whipped cream on top.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.