Blood Orange Punch
Recipe Type: Cocktail, Drink
Serves: 1 drink
This blood orange punch is spiked with two kinds of rum and laced with cinnamon and fresh mint for a perfect balance of warm and fresh flavors.
  • 2 ounces blood orange juice
  • 1 ounce golden rum
  • 1 ounce white rum
  • ½ ounce falernum; I used John D. Taylor’s Velvet Falernum
  • ¼ ounce grenadine, homemade or high quality; I used Powell & Mahoney True Grenadine
  • 1 cinnamon stick
  • garnish: 1 cinnamon stick and fresh mint
  1. Combine blood orange juice, dark rum, white rum, falernum, grenadine and a cinnamon stick in a cocktail shaker with a handful of ice. Shake 10 times, just enough to give it some texture and lightly cool the drink, then strain over a rocks or serving glass full of crushed ice*. Garnish with a cinnamon stick and fresh mint.
*There are a few easy ways to crush ice at home. You can use a blender or food processor, muddle it in a cocktail shaker, use a wooden mallet and what's called a Lewis bag (canvas bag), or you can do what I do and wrap up ice cubes in a clean sackcloth towel and whack it against the counter.
Recipe by Honest Cooking by Mercato Fabbrica at