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Martha Washington’s Rum Punch
- 4 oz of fresh lemon juice
- 4 oz of fresh orange juice
- 4 oz simple syrup 1 part water, 1 part sugar. I used demerara sugar
- 3 limes quartered
- 1 lemon quartered
- 1 orange quartered
- 1/2 Tsp. freshly grated nutmeg
- 3 cinnamon sticks broken
- 6 cloves
- 12 oz boiling water
- 8 oz of light rum I used Ron de Venezuela Santa Teresa Claro
- 8 oz of dark rum I used Ron de Venezuela Santa Teresa Añejo
- 4 oz of orange curaçao I substituted it with Rhum Orange Liqueur
- In a container, mash the lemons, orange, nutmeg, cinnamon sticks and cloves.
- Add syrup, lemon and orange juice.
- Pour the boiling water over the mixture. Let it cool.
- Strain out the solids.
- Heat the juice mixture to a boil and simmer for 10 minutes. Let it cool and refrigerate overnight.
- In a punch bowl, combine the juice and spice mixture (approximately 24 oz), light and dark rums, and the rum liquor.
- Serve the punch over ice with some orange, lemon or lime wheels. Top with grated nutmeg and cinnamon.
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