Suzanne's flaming Rum Punch

It's Friday, and you can't quite kick the "Arrr Matey" of yesterday's Talk Like a Pirate Day, and for all the trouble your co-workers gave you over that eyepatch, you really need a drink. Well, the Internet is here to save you with National Rum Punch Day! Even William Shatner is hip to it. So grab yer scallywag landlubbin friends one more time and mix up a bowl of this delightful rum punch. Maybe Captain Kirk will have a cup with you. Cheers!

Black Barrel Rum Punch

peels of 3 lemons
peel of one grapefruit
1 cup dark muscovado sugar
2 cups Mount Gay Black Barrel Rum
0.5 cup Luxardo Maraschino Liqueur
1 cup fresh squeezed lemon juice
3 cups lapsang souchong tea, brewed and cooled
sliced lemons and fresh nutmeg for garnish
a fire proof ladle and punchbowl

Make an oleo-saccharum of 3 lemon peels and 1 grapefruit peel and 1 cup dark muscovado sugar (available on Amazon). Muddle in the bottom of a large heat resistant punchbowl and let rest a minimum of 30 minutes. While resting prepare in a pitcher 2 cups Mount Gay Black Barrel Rum, 0.5 cup Luxardo Maraschino Liqueur, 1 cup fresh squeezed lemon juice. Have 3 cups brewed and cooled lapsang souchong tea and a good quantity of ice set aside. Pour 2 oz of Wray and Nephew White Overproof Rum into the oleo-saccharum and light (this is most safely done by lighting a small amount of the rum in the ladle, not by reaching into the bowl with the flame), stirring the citrus peel sugar mixture with the rum and slowly caramelize the sugar, for 30 seconds or until the sugar mixture seems melted and your guests are sufficiently impressed. Pour the tea over slowly to extinguish. If the flame persists, have a flat tray available to cover. Once extinguished, add all other ingredients and ice. Adjust sugar and citrus to taste. Add sliced lemon to the bowl and garnish each cup with freshly grated nutmeg.

A few more photos of flaming punch, just for fun. Cheers and Happy Friday! I'll see YOU there!

-- Suzanne