INGREDIENTS

INSTRUCTIONS

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.
A few notes:  I find this recipe a little sweet, so I add the juice of a
lemon or two before serving.  The flowers that the recipe suggests are
daisies or hibiscus. It then suggests "other flowers" but this is something
to be really careful about, since the first time I served this punch some
idiot decided to try the flowers! (takes all kinds). This is a really good
for a hot summer night (yes we do get them in Canada) - very potent punch.
Source:   Hotter than Hell, Jane Butel Unsolicited Comments: Anne Sheresky
(sheresky@worldchat.com)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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