Dark and Stormy Death Punch

Demented and delicious recipe for a Fright Night Feast. The lychee ice cubes can be made ahead and frozen for up to 1 week. Recipe from Grace Parisi and published in Food & Wine: October, 2011.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Steep: 30 Minutes
Freeze: 4 Hours
Chill: 1 Hour


Ingredients

  • One 20-ounce can(s) lychees in heavy syrup
  • 1/4 cup(s) thinly sliced peeled fresh ginger
  • 16 brandied cherries
  • 1/4 cup(s) superfine sugar
  • 1/2 cup(s) fresh lime juice
  • 12 ounce(s) dark rum
  • Three 12-ounce bottle(s) ginger beer
  • Ice cubes

Preparation

  1. 1. In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
  2. 2. Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan of in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
  3. 3. Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.
  4. 4. 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.
October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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