You have 8,760 hours in a year, but only get to spend a few of those hosting a holiday party—so don't spend them all painstakingly crafting individual cocktails for guests. Susan Eggette of Last Rites, San Francisco's newest tropical rum bar, has just the move. "I like to garnish with flowers and a hollowed-out lime shell with overproof rum that has been lit on fire," she says. Then, she suggests you top it with a sprinkle of cinnamon for the "dramatic flair" that comes to mind when you think of a scorpion bowl. If that all sounds too high-stakes for you, just serve the punch without the garnish.
Recipe adapted from Susan Eggette, Last Rites, San Francisco CA
Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
6 ounces light rum (Eggette suggests Mosswood or Cana Brava)
4 ounces freshly squeezed lemon juice
6 ounces freshly squeezed orange juice
2 ounces orgeat syrup (Eggette suggests Small Hand Foods)
2 ounces brandy
4 ounces sparkling wine
Lime, to garnish (optional)
Overproof rum, to garnish (optional)
Cinnamon, to garnish (optional)
1. Combine the rum, lemon juice, orange juice, orgeat syrup and brandy into a blender with 2 scoops of ice. Pulse for 2 seconds to mix the ingredients.
2. Pour into a bowl, then top with the sparkling wine. Garnish with lime, overproof rum that's been lit on fire and cinnamon (see garnish) and serve.
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