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
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.