Cocktail & Other Recipes By Spirit Rum Cocktails

Café Corrección Ponche

This rum punch plays off cold-brew coffee's bright orange-peel and spice flavors.


  • 1 1/2 tsp Demerara sugar
  • 2 strips Orange peel
  • 12 oz Diplomático añejo rum
  • 4 oz Punt e Mes
  • 8 oz Cold-brew coffee
  • 4 oz Simple syrup (one part sugar, one part water)
  • 4 oz Fresh orange juice
  • Ground cinnamon
  • Garnish: Cinnamon stick


  1. In a large bowl or pitcher, muddle the sugar and orange peel.

  2. Let stand for an hour or so to extract the oils.

  3. Add the remaining ingredients and a little cracked ice.

  4. Stir, and strain into a punch bowl filled with a large ice block.

  5. Top with a sprinkling of ground cinnamon.

  6. Serve in teacups, garnished with cinnamon sticks cracked in half the long way.