Eureka Tiki Punch Recipes

EUREKA TIKI PUNCH

Eureka Tiki Punch image

The recipe for this tiki party crowd-pleaser (and I do mean a crowd!) is courtesy of Martin Cate, owner of Smuggler's Cove in San Francisco. This can be served in several bowls placed throughout a party area or one enormous vessel.

Provided by Kara Newman

Yield Serves 40; Total Volume: 8 1/2 quarts (without ice)

Number Of Ingredients 12

Ingredients

20 ounces (2 1/2 cups) honey
20 ounces (2 1/2 cups) water
60 ounces (7 1/2 cups) light-bodied aged amber rum (such as Appleton Estate Reserve)
60 ounces (7 1/2 cups) freshly squeezed lemon juice
20 ounces (2 1/2 cups) Yellow Chartreuse
8 ounces (1 cup) ice water
1 tablespoon plus 3/4 teaspoon Angostura bitters
80 ounces (10 cups) ginger ale (such as Fever-Tree)
1 large ice block or several smaller blocks
Lemon wheels, for garnish
Fresh mint sprigs, for garnish
Edible flowers, for garnish

Steps:

In a small saucepan, combine the honey and water and cook over low heat, stirring constantly, until thoroughly blended. Let cool to room temperature.
In a container that holds at least 9 quarts, combine the honey mixture, rum, lemon juice, Chartreuse, water, and bitters and stir until thoroughly blended. Cover and chill for at least 2 hours.
To serve, pour the mixture into one or more punch bowls. Pour in the ginger ale and stir gently. Add the ice and garnish with lemon wheels, mint sprigs, and edible flowers. Ladle into tiki mugs.

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