600ml Six Saint Rum
100ml Hardy Privelege Caryota Cognac
100ml Matusalem Oloroso Dulce Muy Viejo 30 Year Old Sherry
150ml Hibiscus Flower Falernum
250ml Spiced Citrus Shrub
375ml Riesling Grape Juice
375ml Pineapple Juice
Combine all the ingredients in a large punch bowl with ice, stir until mixed and garnish with a selection of seasonal fruit.
To make the Falernum:
Infuse cloves, cinnamon, lime zest, almonds & hibiscus flowers in Banks’ Five Island White Rum for 2 weeks. In equal parts mix with gomme syrup & infuse for a further 2 weeks.
To make the Shrub:
450ml Cider vinegar, 500g caster sugar, 3 star anise, 15g ginger, 10 green cardamom pods, 5g coriander seeds,juice and zest of a lemon, lime, grapefruit. Vacuum pack ingredients and sous vide at 140’F for 4hours.