Kahiko Punch

Ingredients

• For the punch (per serving): 2 oz white rum
• 1 oz fresh lemon juice
• 1 oz fresh lime juice
• ½ oz cinnamon simple syrup (recipe below)
• 1½ oz passion fruit honey (recipe below)
• ½ oz hibiscus liqueur (recipe below)
• 10 drops Bittermans Elemakule Tiki bitters
• Cinnamon simple syrup: 2 cups water
• 4 cups granulated sugar
• 3 (6-inch) cinnamon sticks
• Passion fruit honey: 1½ cups honey
• 1½ cups passion fruit puree
• Hibiscus liqueur: 4 cups rum
• ¾ cup dried hibiscus flowers
• 10 whole cloves
• 3 discs fresh ginger
• ½ cup honey
• 1 cup simple syrup

Recipe

1. Make cinnamon syrup: boil water and cinnamon sticks, add sugar and whisk until dissolved. Remove from heat, cover, and steep 12–24 hours. Strain and refrigerate.
2. Make passion fruit honey: heat honey until runny, remove from heat, and whisk in passion fruit puree. Cool and refrigerate.
3. Make hibiscus infusion: combine ginger, cloves, and rum in a jar; steep 24 hours. Strain, add hibiscus flowers, steep 48 more hours, then strain. Stir in honey and simple syrup to make the liqueur.
4. To make the punch: multiply all per-serving punch ingredients by the number of guests. Combine in a large pitcher, whisk together, cover, and chill for a few hours.
5. Serve over large blocks of ice or pour into individual glasses over ice. Garnish with large mint sprigs, dried hibiscus flowers, edible flowers, or all of the above.