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Ginger Coconut Punch

roost

Bartender  Elsa Taylor
The Roost Social House

This party-perfect large batch cocktail lends gingery zip to a punch bowl presentation.

Ingredients
6 oz Forty Creek Copper Pot Canadian Whiskey
2 oz D.O.M. Benedictine liqueur
2 oz honey syrup
3 oz lemon juice
6 dashes Free Bros. Whiskey Barrel bitters
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
2 bottles Royal Jamaican ginger beer
1 pint Coconut Bliss ice cream (naked coconut flavour)
3 sprigs rosemary
5 orange wheels

Method
1. Mix whiskey, liqueur, honey syrup, lemon juice, bitters, nutmeg, cloves, and cinnamon in a punch bowl filled with ice. Top with ginger beer.
2. Garnish with scoops of ice cream, orange wheels, and rosemary sprigs immediately before serving.

Yield 1 punch bowl

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