West Indies Punch

Photo by Denny Culbert

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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

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.

  • Recipe By
    Nina Compton, Bywater American Bistro in New Orleans

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