For this punch, Sean Kenyon creates his own spiced rum, infusing it with cinnamon, ginger, vanilla and orange zest. As an unexpected twist, he adds Earl Grey tea for a chai-like flavor.
Slideshows: Party Punches
In a spice grinder, combine the cinnamon stick, allspice, peppercorns and ground cloves and coarsely grind.
In a small skillet, toast the spices over medium-high heat until fragrant, about 6 minutes. Transfer to a large jar and stir in the rum, ground ginger, orange zest, vanilla and 1/2 ounce Rich Simple Syrup. Cover and let stand at room temperature for 6 days; shake the jar once a day.
Strain the rum into a punch bowl. Stir in the remaining ingredients except ice. Refrigerate until chilled, 2 hours.
To serve, fill a shaker with ice. Working in batches, stir the punch, ladle into the shaker and shake well. Strain into chilled rocks glasses.
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