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West Indies Punch


10 ounces Chairman’s Reserve rum

6 ounces Amontillado sherry

4 ounces rose water

2 ounces Angostura bitters

4 cups orange juice

2 cups pineapple juice

1 orange, thinly sliced

2 tablespoons dried flowers*

Sparkling rosé wine

*Compton and Miller use dried rose petals and buds or chrysanthemum flowers. Find them at your local health food store or specialty grocery store, or online.


Combine rum, sherry, rose water, bitters, and juices in a mixing bowl. Line a punch bowl with orange slices, then fill with ice to hold oranges in place. Pour punch over ice and garnish with flowers. To serve, ladle punch into glasses and top each with 2 ounces of sparkling wine.

From Nina Compton’s Caribbean Christmas.