Bridgetown Punch

To learn more about this recipe, see our related article, "This Round's on Them." 

Recipe adapted from The Bon Vivants, San Francisco, CA

Bridgetown Punch
No Ratings
Bridgetown Punch
Servings
1
batch
Ingredients
  • 1,000 milliliters (4¼ cups) DonQ Añejo Rum
  • 500 milliliters (2 cups) Noilly Prat Sweet Vermouth
  • 125 milliliters (½ cup) Bénédictine
  • 250 milliliter (1 cup) organic apple juice
  • 250 milliliters (1 cup) unsweetened cranberry juice
  • 750 milliliters (3¼ cup) rooibos tea, cooled
  • 125 milliliters (½ cup) molasses 
  • 250 milliliters (1 cup) fresh lemon juice
  • Angostura bitters, to taste
  • 2 lemons, sliced into wheels, for garnish
  • 2 apples, sliced thinly, for garnish
  • Ice
Directions
  1. In a trash can lined with a plastic bag, combine the rum, vermouth, Bénédictine, apple juice, cranberry juice, tea, molasses and lemon juice. Mix well. Add the bitters, to taste. Add the lemon and apple slices. To serve, fill small cups with ice, then ladle the desired serving of punch into each cup.
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