The Dickens

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Sean Woods created this hot rum punch to salvage a bad batch of drinks. “We hired bartenders to mix up a bunch of things for a staff party,” he recalls. “What they made was terrible, but I couldn’t just throw it away.” He mulls apple cider and three types of rum with cinnamon, then spoons a dollop of absinthe whipped cream onto each serving. Slideshow: Holiday Punch RecipesRecipe from Food & Wine Cocktails 2015

By Sean Woods

Published on June 10, 2015

Total Time:

25 mins

Yield:

4 to 5

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Ingredients

32 ounces unsweetened apple cider
10 ounces spiced rum, preferably Sailor Jerry
8 ounces white rum, such as Plantation 3 Stars
4 ounces overproof rum, preferably Smith & Cross
5 ounces Simple Syrup
1/2 small cinnamon stick
12 ounces heavy cream
1/4 ounces absinthe
2 tablespoons sugar
4 dashes of Angostura bitters

Directions

In a medium saucepan, warm the apple cider, rums, Simple Syrup and cinnamon stick over moderately low heat for 20 minutes; do not let the rum punch boil.
Meanwhile, beat the heavy cream, absinthe, sugar and bitters to firm peaks.
Discard the cinnamon stick and ladle the rum punch into warmed mugs or heatproof glasses. Spoon the whipped cream on top.

The Dickens

Ingredients

Directions

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