The perfect party punch.
Ingredients
- 1 cup fresh lime juice
- 2 cups Lemongrass and Basil Lime Oleo Saccharum soda (see recipe below)
- 2¼ cups Coconut Oil Fat-Washed Rum (see recipe below)
- ¾ cups ounces ginger liqueur
- 4 cups coconut water
- 8 dashes Angostura bitters
- ½ cup basil, finely cut
- ½ cup lemongrass, finely cut
- 1 cup white sugar
- 1⅓ cup distilled water
- 8 lime rinds, peeled without pith, muddled to break up oils
- 750 milliliters aged spiced rum
- 1 cup coconut oil, melted
Instructions
GENGHIS KHALLINS PUNCH BOWL
Add all ingredients to a large container and refrigerate. Blend with immersion blender and serve in a punch bowl. Add ice, lime wheels and basil leaves for garnish. Only 1 rule: You can’t serve yourself. Enjoy.
LEMONGRASS AND BASIL LIME OLEO SACCHARUM TEA
Put lime rinds with sugar in a zip-top bag and seal. Put the bag in 100℉ water bath for 30 minutes. In a small pan, steep basil and lemongrass in 1⅓ cup of steaming water for 5 minutes and strain liquid into glass jar. Add 1 cup of basil-lemongrass tea to lime and sugar to dissolve. Strain tea into glass jar and chill.
COCONUT OIL FAT-WASHED RUM
Combine rum and coconut oil in a large glass jar or other container, allowing space for freezing. Give mixture a good stir and let sit for 20 minutes in a warm area. After 3–4 hours, stir the mixture and put in freezer for 30 minutes. Strain mixture through a fine strainer and rebottle.
