This rum punch from bar pro Eric Alperin plays off cold-brew coffee's bright orange-peel and spice flavors.
- 1 1/2 teaspoons demerara sugar
- 2 strips orange peel
- 1 1/2 cups Diplomático añejo rum
- 1/2 cup Punt e Mes
- 1 cup cold-brew coffee
- 1/2 cup orange juice, freshly squeezed
- 1/2 cup simple syrup
- Garnish: ground cinnamon
- Garnish: 4 cinnamon sticks
Serves about 8.
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.