A Punch Bowl for Independence Day

Ring in the birth of America with this large-batch recipe courtesy of The Patio on Goldfinch’s Brandon Curry. As Bar Supervisor, Brandon personally curates the beverage program, which showcases classic cocktails, along with signature specialties, using house-made syrups and local ingredients.

Brandon’s celebratory punch bowl of choice has a tiki twist, with ingredients that are easy to find for everyone!

Not Your Rolling Wheel

1 bottle (750 ml) white rum (we recommend Cutwater Three Sheets Rum)
1 bottle (750 ml) Jamaican rum (we recommend Mezan XO Rum)
26 oz (3.25 cups) lime juice
9.5 oz passion fruit syrup (we prefer Giffard Passion Fruit Syrup)
9.5 oz simple syrup (1:1)
Pinch of salt

Mix it all together and pour in a punch bowl. Freeze water in a large container (a quart container is best) to make a large ice cube; place the cube in the bowl. This will ensure the punch remains cold with minimal dilution. Serve each cup with ice cubes and an orange twist for garnish if you’re feeling fancy.

Fruity, drinkable, and deceptively potent, this is the perfect punch bowl for a large celebration!

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