The people have spoken!
This year, my holiday punch is based on rum, the results of a vote of attending guests that found the Caribbean favorite chosen 2 to 1 over everything else. My last punch didn’t work out so well, so I’ve spent the afternoon experimenting and tweaking this recipe to get it just right. And so here we go, with a punch inspired by the famous Zombie cocktail.
Drinkhacker Zombie Punch
2 cups orange juice
2 cups pineapple juice
2 cups triple sec (I actually used Royal Combier)
1 cup fresh lime juice
1 cup fresh lemon juice
1 oz. grenadine
4 cups dark rum (I used a variety of rums from all over Latin America)
2 cups white rum (I used Brugal)
1 cup overproof rum (I used 155-proof Da’Bomb)
1 cup Velvet Falernum
Add all ingredients to a punch bowl, stir, and add a block of ice. Garnish with cinnamon sticks (optional, they sink anyway). Serves about 30.
Serve with a bottle of high-quality absinthe on the side: Invite guests to spike their punch with it to taste. A splash — which the real Zombie has in it — takes the punch in a fun and exciting direction.
Update: This was a fantastic success, and most drinkers were sold on the absinthe float after a little encouragement. Within a couple of hours the bowl was utterly drained, to many compliments. Give it a whirl!
- Recipe: Southern Bourbon Holiday Punch
- What You’ll Be Drinking: Glen Park Punch
- Recipe: La Merida Punch
- Recipes for National Punch Day