A bit exotic, this cinnamon spiced persimmon rum punch is made with persimmon infused rum.
- 1 (750ml) bottle gold rum
- 4 persimmons (halved and then sliced)
- 1 cup water
- 4 cinnamon stick
- 1 cup sugar
- 2 ounce fresh squeezed orange juice (pulp strained out)
- ½ ounce dark rum
- 2 dash orange bitters
- 1 slice persimmon (for garnish)
- 1 pinch freshly grated nutmeg (for garnish)
To make the infused rum: Combine the persimmon slices and rum (keeping the rum bottle) in a large wide-mouthed jar. Seal and place in a dark area for 3 days (or more), gently shaking daily. Once the flavor is bold enough for your taste, discard the persimmon slices and strain through a funnel double lined with cheesecloth back into the liquor bottle. Refrigerate the extra rum.
To make the cinnamon syrup: In a small saucepan add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved, lower heat and simmer about 10 minutes until syrupy in consistency. Refrigerate the extra syrup up to one week.
To make the rum punch: In a cocktail shaker half filled with ice cubes, pour together 2 ounce persimmon infused rum, ¼ ounce cinnamon syrup, orange juice, dark rum and orange bitters, shake vigorously. Strain into an ice-filled glass; garnish with extra persimmon slices and a fresh grating of nutmeg.