* Estimated based on similar recipes. Your results may vary.
Ingredients
For the punch (per serving): 2 oz white rum
1 oz fresh lemon juice
1 oz fresh lime juice
½ oz cinnamon simple syrup (recipe below)
1½ oz passion fruit honey (recipe below)
½ oz hibiscus liqueur (recipe below)
10 drops Bittermans Elemakule Tiki bitters
Cinnamon simple syrup: 2 cups water
4 cups granulated sugar
3 (6-inch) cinnamon sticks
Passion fruit honey: 1½ cups honey
1½ cups passion fruit puree
Hibiscus liqueur: 4 cups rum
¾ cup dried hibiscus flowers
10 whole cloves
3 discs fresh ginger
½ cup honey
1 cup simple syrup
Recipe
Make cinnamon syrup: boil water and cinnamon sticks, add sugar and whisk until dissolved. Remove from heat, cover, and steep 12–24 hours. Strain and refrigerate.
Make passion fruit honey: heat honey until runny, remove from heat, and whisk in passion fruit puree. Cool and refrigerate.
Make hibiscus infusion: combine ginger, cloves, and rum in a jar; steep 24 hours. Strain, add hibiscus flowers, steep 48 more hours, then strain. Stir in honey and simple syrup to make the liqueur.
To make the punch: multiply all per-serving punch ingredients by the number of guests. Combine in a large pitcher, whisk together, cover, and chill for a few hours.
Serve over large blocks of ice or pour into individual glasses over ice. Garnish with large mint sprigs, dried hibiscus flowers, edible flowers, or all of the above.
