Spiced Island Punch (single serve)
Spiced Island Punch – Photo Supplied
Perfect for home entertaining, this simple and delicious punch can be made as single drink or as a punch bowl serving multiple guests at once.
Ingredients
- 60ml Nusa Caña Spiced Rum
- 45ml Darjeeling tea
- 45ml pineapple juice
- 15ml lemon juice
- 15ml spiced orange oleo saccharum (orange skin, star anise, nutmeg)*
- star anise
*For Spiced Oleo Saccharum
- 12 whole skins of oranges (finely peeled with no pith)
- 500g castor sugar
- 2 star anise
- 1 teaspoon ground nutmeg
Glassware: Tiki mug
Garnish: tropical flower, mint sprig and grated nutmeg
Method
Add all ingredients to a shaker over ice. Lightly shake and strain into a Tiki mug. Garnish with a tropical flower, mint sprig and grated nutmeg.
*For spiced orange oleo saccharum, in a zip lock bag add all the ingredients and seal after removing air. Using a rolling pin press over the bag multiple times rubbing sugar into the citrus peels and breaking down the dry spices. Leave in the bag for a minimum of 6 hours to liquify. Remove the peels (use for garnish or in punch bowl). The remaining liquid in the bag is the oleo saccharum and can be refrigerated. You may extend the quantity of oleo liquid my mixing it 1:1 with water whilst stirring and diluting any remaining sugars from the bag into the mixture. (more on oleo saccharum here)
