Serves 40; Total volume: about 8 ½ quarts (without ice)
20 ounces (2 ½ cups) honey
20 oz. (2 ½ cups) water
60 oz. (7 ½ cups) light-bodied aged amber rum (such as Appleton Estate Reserve)
60 oz. (7 ½ cups) freshly squeezed lemon juice
20 oz. (2 ½ cups) Yellow Chartreuse
8 oz. (1 cup) ice water
1 tbsp. plus ¾ tsp. Angostura bitters
80 oz. (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
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.
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.
Want to set this baby on fire? Here’s Martin Cate’s recommended technique: You’ll need a 1-inch square of white bread, left out to dry overnight. Soak the bread in lemon extract, then place it in a hollowed-out lime hull. Float the lime hull in the punch and use a long match or lighter to set it on fire. This will create a dramatic tall yellow flame. Just be sure to have a pitcher of water and tongs on hand! If the bread starts to blacken and smell like toast, grab it with the tongs and dunk it in the water to extinguish the flame.
Find the book at Johnson’s
Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.
Photo: Teri Lyn Fisher