Food Culture of the South
Photo by: James Smith
Serves 10 to 12
5 cinnamon sticks, crushed
1 cup sugar
Lime wedges and cinnamon sugar for rimming glasses
1½ cups aged rum*
¾ cups rhum agricole
1 cup plus 1 ounce fresh lime juice
3 ounces orgeat
3 ounces cinnamon syrup (recipe follows)
24 dashes Angostura bitters
12 dashes Herbsaint
1½ cups sparkling water or club soda
Garnish: Lime wheels and cinnamon sticks
*Clark uses Campesino XIV rum, an Alabama-based bottle that blends aged booze from Barbados, the Dominican Republic, and Panama.
For the cinnamon syrup:
For the punch:
- Make the cinnamon syrup: In a pot over medium heat, combine cinnamon and sugar with 1 cup water. Once the mixture reaches a low boil, remove from heat. Allow to steep until syrup reaches room temperature. Strain and discard cinnamon sticks. Store in refrigerator for up to a month.
- Make the punch: Run a lime wedge along half the rim of ten to twelve lowball glasses. Dip into a shallow bowl of cinnamon sugar to coat, then set aside.
- In a punch bowl, stir together all ingredients except sparkling water and garnishes and chill until ready to serve.
- Add an ice ring or several large ice cubes and sparkling water to punch. To serve, ladle punch into glasses and garnish with lime wheels and cinnamon sticks.
- Recipe from Roy Clark, The Haberdasher, Mobile, Alabama