Port of Mischief Punch - Charlotte Voisey
By Kathy Casey
Punch can be served any time of year. In the Winter, hot punches full of wine and spice can warm your guests, like an internal fire, after a long journey through the cold and the snow. In the Summer, punches filled with fresh fruits and small icebergs of ice keep your friends cool and refreshed. Regardless of the season mixing up a punch is a great way to bring people together to enjoy each others company. Kathy's special guest, Charlotte Voisey, world-renowned mixologist, demonstrates how to make her recipe for the rum based Port of Mischief Punch.
zest of one orange
2 Tbsp. cinnamon sugar
3 parts Sailor Jerry Spiced Rum
1 part Port wine
1 part fresh pineapple juice
1 part fresh lime juice
1 part spiced simple syrup
1 part chilled water
Muddle orange zest and cinnamon sugar together in large pitcher.
Combine all ingredients except Port and Rum with muddled zest and sugar.
Pour over a large block of ice in an old fashioned punch bowl.
Add Port and Rum to punch bowl and stir to combine.
Adorn with lime wheels, pineapple flesh and freshly grated nutmeg.
Ladle to guests and enjoy.