Drinks with Aunt Dawn

Boat House Punch

1 750ml bottle Breckenridge spiced rum

1 750ml bottle Rothman and Winter Apricot Liquor

1 750 ml bottle Bertroux brandy

1 750ml bottle St. Elizabeth’s all spice dram

1 cup Black Tea Simple Syrup (recipe below)

46 ounce pineapple juice

24 ounces sparkling water (flavored)

Serve in your favorite punch bowl or ask your grandmother to borrow hers!

Simple Syrup

2 cups raw brown sugar

2 cups hot water steeped with 4 black tea bags.

Stir over low heat until sugar is incorporated.

Decorative Ice Block

Citrus fruit

Holiday greens

Water

Bundt Pan

Cut the citrus fruits into thin slices. Layer them in bottom of a Bundt pan. Add in any edible greens. Fill the pan with water and freeze overnight. Remove from pan and place in holiday punch when ready to serve.

If a hot punch is desired, skip the ice. Add ingredients to a sauce pan to warm over low heat. Serve in tempered mugs.