Ingredients for 12
drinks
4 oz of fresh lemon juice
4 oz of fresh orange juice
4 oz simple syrup
(1 part water,
1 part sugar. I used demerara sugar)
3 lemons quartered
1 orange quartered
1/2 Tsp. freshly grated nutmeg
3 cinnamon sticks broken
6 cloves
12 oz boiling water
8 oz of light rum
(I used Ron de Venezuela Santa Teresa Claro)
8 oz of dark rum
(I used Ron de Venezuela Santa Teresa Añejo)
4 oz of orange curaçao (I substituted it with Rhum Orange Liqueur)
In a container, mash the lemons,
orange, nutmeg, cinnamon sticks and cloves. Add syrup, lemon and orange juice.
Pour the boiling water over the mixture. Let it cool. Strain out the solids.
Heat the juice mixture to a boil and simmer for 10 minutes. Let it cool and
refrigerate overnight.
In a punch bowl, combine the juice and spice mixture
(approximately
24 oz), light and dark rums, and the rum liquor. Serve
the punch over ice with some orange and lemon wheels. Top with grated nutmeg
and cinnamon.