Blood Orange Holiday Punch
Ingredients:
2 bottles (25 ounces each) blood-orange juice, chilled (I found it at Ever’man’s)
36 ounces natural orange soda water, such as San Pellegrino, chilled
3 tablespoons fresh lime juice
5 dashes of bitters
8 ounces (or so) light rum; I like Bacardi
1 orange, sliced, for garnish
Instructions:
The day before you make the punch, fill one ice cube tray with the blood orange juice and freeze. This will keep the punch cold without diluting the flavors. You can also make one of the “ice bowls” that Barry has featured in this month’s newsletter. Use cranberries, mint, and sliced oranges to decorate the bowl.
When you’re ready to make the punch, combine the blood-orange juice, orange soda water, lime juice, and bitters. You can stop here, but why? Add the rum, blood-orange ice cubes, and garnish with the orange slices. Cheers!