Chicago cocktail consultant Revae Schneider is fond of anything with rum, lemon, maple syrup and a little bit of bitters, served warm. Set this fragrant punch on the stovetop before guests arrive and let the comforting scent waft as they walk in the door. Or transfer to an ice-filled punch bowl if the weather’s still warm.
Add all ingredients except the bitters into a large saucepan over medium heat and stir to blend.
Once warm, transfer to a punch bowl for serving, or ladle into glasses directly from the pot.
Add 2 dashes of the bitters to each punch cup.
Serve warm, or transfer to an ice-filled punch bowl for warmer weather.
*Maple simple syrup: Add 1/2 cup maple syrup and 1/2 cup water to a small saucepan over medium heat. Stir until sugar is dissolved. Strain into a jar and seal tightly with a lid. Syrup will keep, refrigerated, for about one month.