Café Corrección Ponche
Ingredients
- 1.5 teaspoons demerara sugar
- 2 strips orange peel
- 1.5 cups añejo rum
- 0.5 cup vermouth
- 1 cup cold-brew coffee
- 0.5 cup orange juice
- 0.5 cup simple syrup
- cinnamon
- 4 cinnamon sticks
Method
In a large bowl or pitcher, muddle the sugar and orange peels, then let stand for about an hour so the sugar extracts the oils. Add the rum, Punt e Mes, cold-brew coffee, orange juice and simple syrup with a little cracked ice. Stir and strain into a punch bowl filled with a large ice block. Top with a sprinkling of freshly ground cinnamon. Serve in teacups, garnished with cinnamon sticks cracked in half horizontally.