I don’t know about you, but it sure doesn’t feel like December around here. Maybe it’s the unseasonably warm weather or maybe it’s that I’ve been working like a maniac for all of fall and barely noticed what day of the week it was, but either way, how is it December already?!?!
If you are serving this punch chilled, remember to prepare the sour mix and the tea ahead of time so that it has time to cool prior to mixing. I recommend pre-mixing a few batches on hand – this punch will go quickly!
Ginger Apple Rum Punch
Adapted by Gastronomista
1-1/2 parts Sailor Jerry Spiced Rum
2 parts Homemade Sour Mix
1 part Apple Juice
1 part strong Apple Tea
2 parts Crabbie’s Original Alcoholic Ginger Beer
Build in a pitcher and garnish with bay leaves, whole cinnamon sticks, and apple slices.
Homemade Sour Mix
1 Cup Sugar
1 Cup Water
1 Cup Fresh Lemon Juice
½ Cup Fresh Lime Juice
Simmer on med-high heat until all the sugar has dissolved. Wait until cool and add lemon and lime juice. Store in the refrigerator for up to 2 weeks in a non-reactive container.
This is a sponsored post written by me on behalf of Crabbie’s Alcoholic Ginger Beer. All opinions are 100% mine.