|¾ cup||Packed light brown sugar|
|1||3-inch piece fresh ginger|
|2 tablespoons||Peppercorns, whole|
|1 tablespoon||Allspice, whole|
|1||Large block of ice|
|26 ounces||Dark Caribbean rum|
|2 cups||Orange juice|
|½ cup||Pineapple juice|
|10||Flowers, see note|
Peel ginger and slice thinly. In a 1-quart saucepan, combine brown sugar, ginger, peppercorns, allspice, cinnamon sticks and water.
Bring to boil; then reduce heat and simmer, uncovered, 30 minutes.
Strain, discarding spices; chill. If made ahead, set aside until ready to use. To prepare punch for serving place ice block (should be 2 quarts) in punch bowl. Add chilled syrup, rum, vodka, orange juice and pineapple juice. Taste and add more juices, if desired. Poke stem of each flower through the center of a lemon slice; float slices atop punch. Serve each drink over ice cubes.
A few notes: I find this recipe a little sweet, so I add the juice of a lemon or two before serving. The flowers that the recipe suggests are daisies or hibiscus. It then suggests "other flowers" but this is something to be really careful about, since the first time I served this punch some idiot decided to try the flowers! (takes all kinds). This is a really good for a hot summer night (yes we do get them in Canada) - very potent punch.
Source: Hotter than Hell, Jane Butel Unsolicited Comments: Anne Sheresky (sheresky@...)
Random recipe of the day