Hibiscus Punch

[kirra]

Hibiscus Punch
Irving Karas

Ingredients:

16 ounces Old New Orleans amber rum, infused with hibiscus (see note below)
4 ounces simple syrup (see box)
6 ounces Grand Marnier orange liqueur
6 ounces apple juice
6 ounces cranberry juice
4 ounces fresh lemon juice
Champagne

Preparation:

Pour a 750 milliliter bottle of amber rum over two hibiscus tea bags, and lets it steep for 15 minutes. Wring the tea bags out into the mixture, then put it back in the rum bottle. The above recipe uses about half the bottle's worth, leaving some for a future party.

Mix all ingredients except Champagne together, and serve in a punch bowl. You may pour the Champagne in the bowl, or top each guest's cup with it to keep the fizz fresh. Makes 58 ounces, plus ice, which serves about 8.

Notes:
You can make the presentation particularly creative by using a ring mold for jelled desserts. Pour fruit and hibiscus flowers into the mold, then top them with juice and freeze the mold. When it is frozen, unmold it into the punch bowl, and as it melts, it releases the fruit and flowers into the punch, giving the guests the opportunity to add some to their cups.

Those who don't like the flavor of hibiscus could easily substitute another herbal tea - try passion fruit, to provide a similar floral note to the finished punch.

To make this a virgin drink, steep the tea bags in water, and substitute orange extract for the Grand Marnier and soda water or ginger ale for the Champagne.