recipe 
yields
Serves 10
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
Ingredients
steps
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.
Date Published: 11.12.19
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Recipe By
Nina Compton, Bywater American Bistro in New Orleans
