This recipe blends several rums with cane-based cachaca for a complex and powerful punch.
The only falernum on the market is John D. Taylor's Velvet Falernum (available at Ace Beverage in the District; 202-966-4444). But you can easily make your own; see the related recipe.
- 1 cup cachaça, preferably Leblon
- 1/2 cup rum, preferably Appleton Estate V/X
- 1/2 cup Velvet Falernum or homemade falernum (see headnote)
- 1/2 cup fresh lemon juice
- 1/4 cup honey syrup (see NOTES)
- 1/4 cup simple syrup (see NOTES)
- 8 dashes Angostura bitters
- Pinch ground cinnamon
- 8 ounces sparkling water, preferably Apollinaris
- 8 orange wheels, for garnish
- 8 mint sprigs, for garnish
Combine the cachaca, rum, falernum, lemon juice, the syrups, bitters and a pinch of cinnamon in a large glass pitcher. Add about a cup of ice and stir vigorously.
To serve, fill 8 old-fashioned glasses with ice; divide the punch among them and top each one with a splash (about 1 ounce) of sparkling water. Stir gently, and garnish each with an orange wheel and mint sprig.
NOTES: To make honey syrup, combine 1 cup water and 2 cups of honey in a medium saucepan over medium-high heat. Bring to a boil, stirring until the honey has dissolved. Reduce the heat to medium-low and cook for 5 minutes. Cool completely before using or storing in the refrigerator in a glass jar, where it will keep for 2 to 4 weeks.
To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly and refrigerate until chilled through before using; store indefinitely.
From Erick Castro, general manager of Rickhouse in San Francisco.
Tested by Jason Wilson.
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