Before the American Revolution, Newport, Rhode Island, was the rum capital of the world. And during the Colonial period, shrub drinks, made with citrus juice, sugar, and rum, were popular. They’re worth rediscovering as delicious make-ahead cocktail options for a party. This recipe comes the Newport Historical Society’s Christmas celebration.
Yield:
about 20 servingsIngredients
6 cups light rum
6 cups dark rum
3 cups freshly squeezed lime juice
1-1/2 cups freshly squeezed lemon juice
2 cups granulated sugar
4 cups cold water
Instructions
Mix all ingredients in large glass or pottery container and let stand (refrigerated and covered) for at least 7 days. The mixture will keep for weeks at a time and improves with age. Serve in a punch bowl with a block of ice.
