Happy Hour Tuesday: Dark and Stormy Death Punch

Rometti Limoncello Happy Hour Tuesday Dark And Stormy Death Punch

Happy Hour Tuesday!

I don’t know about you guys, but when I came home today there was a skeleton greeting me at the doorstep, and I could almost swear that those four pumpkins sitting on the ledge started grinning behind my back as I was frantically looking for the keys in my purse. Oh yes, folks! It’s Halloween week and well all feel like everything is possible (in the strangest of the ways!).

Since when you say Halloween you say spooky, we went researching around the web for spooky drinks that caught our attention, and we found a cocktail called Dark and Stormy Death Punch.
Dark and Stormy Death Punch is a Halloween revisitation of the Dark ‘N’ Stormy drink trademarked by Gosling’s Export Limited of Bermuda (and it’s Bermuda’s national drink!).
Made with Gosling’s Black Seal Rum and ginger beer, Dark and Stormy Death Punch is not for people that are highly suggestible: in fact this drink is presented with lychees stuffed with red cherries to resemble floating eyes!

Dark and Stormy Death Punch can be the perfect drink for an adult gathering of friends that you haven’t seen in a while! Just make sure that their..ehem, I mean those eyes are prepared and frozen up for at least four hours ahead for such a killer night!

One 20-ounce can lychees in heavy syrup
1/4 cup thinly sliced peeled fresh ginger
16 brandied cherries
1/2 cup Rometti Limoncello
12 ounces dark rum
Three 12-ounce bottles ginger beer
Ice cubes

In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
Meanwhile, in a pitcher add Rometti Limoncello, the rum and refrigerate until chilled, about 1 hour.
Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice-filled glasses.


Recipe from http://www.foodandwine.com
Image © David Malosh


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