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This rum punch plays off cold-brew coffee’s bright orange-peel and spice flavors.
In a large bowl or pitcher, muddle the sugar and orange peel.
Let stand for an hour or so to extract the oils.
Add the remaining ingredients and a little cracked ice.
Stir, and strain into a punch bowl filled with a large ice block.
Top with a sprinkling of ground cinnamon.
Serve in teacups, garnished with cinnamon sticks cracked in half the long way.
*There are many commercial brands of cold-brew coffee available today, but its also easy enough to make at home. Theres much dispute about what the proper ratio of water to coffee should be using this method, but heres how St. John Frizell does it at Fort Defiance in Brooklyn: Stir together half a pound of ground coffee and 2 quarts of water in a large container. Stir again after 15 minutes and let rest for 12 to 24 hours. Strain through a fine sieve and discard the coffee grounds. This recipe yields about 6 cups.
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