voo doo water

By Yankee Magazine

Dec 27 2006


Voodoo Punch

3/4 cup Packed light brown sugar
1 3-inch piece fresh ginger
2 tablespoons Peppercorns, whole
1 tablespoon Allspice, whole
4 Cinnamon sticks
2 cups Water
1 large Block of ice
26 ounces Dark Caribbean rum
26 ounces Vodka
2 cups Orange juice
1/2 cup Pineapple juice
10 Flowers
10 Lemon slices


Peel ginger and slice thinly. In a 1-quart saucepan, combine brown sugar,
ginger, peppercorns, allspice, cinnamon sticks and water. Bring to boil;
then reduce heat and simmer, uncovered, 30 minutes. Strain, discarding
spices; chill. If made ahead, set aside until ready to use. To prepare punch
for serving place ice block (should be 2 quarts) in punch bowl. Add chilled
syrup, rum, vodka, orange juice and pineapple juice. Taste and add more
juices, if desired. Poke stem of each flower through the center of a lemon
slice; float slices atop punch. Serve each drink over ice cubes.