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This rum punch plays off cold-brew coffee's bright orange-peel and spice flavors.
Ingredients
- 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
Steps
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In a large bowl or pitcher, muddle the sugar and orange peel.
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Let stand for an hour or so to extract the oils.
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Add the remaining ingredients and a little cracked ice.
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Stir, and strain into a punch bowl filled with a large ice block.
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Top with a sprinkling of ground cinnamon.
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Serve in teacups, garnished with cinnamon sticks cracked in half the long way.