Fall Harvest Punch
Source: Dillon Lockwood and Alex Smith, Novela
This punch was voted best drink at CUESA’s Beat Them to the Punch: Fall Cocktails of the Farmers Market on November 20, 2013.
Serves 40 to 45
4¼ cups sugar
1 Sugar Pie pumpkin
4 fully ripe Hachiya persimmons
1 bottle (1 liter) Wray & Nephew White Overproof Rum
2 bottles (1.5 liters) pür•likör “Spice” Blood Orange Liqueur
1 ounce orange blossom honey
1. To make the oleo saccharum, peel 10 oranges, leaving out most of the pith. Muddle the orange peel with the sugar and let stand for 30 minutes until fully macerated.
2. In a separate bowl, juice the lemons to make about 1 liter of juice. Combine the lemon juice with oleo saccharum and dissolve the sugar.
3. Peel the pumpkin and cut into large pieces. Blend the persimmons and pumpkin with the rum. Combine with the blood orange liqueur, honey, and 2 liters of water and stir. Strain out the solids.
4. Serve the punch over rocks in the guest’s glass or from a punch bowl with an ice block in it. This punch is dangerously delicious and alarmingly autumnal.
Photo by Valter Fabiano.