EUREKA TIKI PUNCH
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.
Provided by Kara Newman
Yield Serves 40; Total Volume: 8 1/2 quarts (without ice)
Number Of Ingredients 12
Steps:
- 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.
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