Gin Punch
Ingredients for
◄
1
▸
-
50ml.
Captain Morgan Original Spiced Gold
-
25ml.
Captain Morgan® Original Rum
-
50ml.
Apple Juice
-
20ml.
Lemon Juice
-
15ml.
Caramel Syrup
-
50ml.
Ginger Beer
-
1dash(es)
Angostura Bitters
-
1piece(s)
Fresh Ginger
-
1piece(s)
Cinnamon Stick
-
2piece(s)
Lemon
-
1piece(s)
Orange Wedge
- ➤ 2 units of alcohol per serve
Equipment
- 1 x
- 1 x
-
1 x
Knife
- 1 x
- 1 x
-
1 x
Chopping Board
- 1 x
- 1 x
How to make
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Place selected fruits in a bowl.
With a sharp knife and cutting board, slice wedges from any combination of orange, lemon, lime and pineapple and place in the punch bowl and add the cinnamon stick.
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Pour in the remaining ingredients.
Using a jigger, measure 50ml Captain Morgan Original Spiced, 25ml Captain Morgan Original Rum, 50ml apple juice, 20ml lemon juice, 15ml caramel syrup, 50ml ginger beer and 1 dash angostura bitters into the bowl and give it a stir.
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Adjust sweet and sour to taste.
Adjust citrus juice and liqueurs so that the sweet–sour balance is to your liking.
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Chill in fridge for 2–3 hours before serving.
Place the punch bowl in the fridge for 2–3 hours to chill before serving.
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Add Ginger Beer.
Using a ladle, scoop liquid and fruit into individual glasses, over ice cubes.
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Pour into individual glasses, over ice.
Using a grater, grate ginger over individual drinks to garnish.
Avoid top-ups
It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
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