Tropical Rum Punch Prep: 3 Hr

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HAPPY HOUR BY MURRAY’S Tropical Rum Punch Prep: 3 hr. | Assembly: 5 min. | Total: 3hr. 5 min. | Makes: 3 cups A sweet citrusy cocktail for all seasons. Ingredients: Orgeat Syrup Tropical Rum Punch • 8 oz. Blanched slivered almonds • 2 oz. Aged rum • 86 oz. plus 2 cups Water • 1 oz. Fresh lime juice • 81 tsp. Orange Blossom Water • 1 oz. Orgeat syrup • 88 oz. Blank Slate Palm Sugar Syrup • Splash of grenadine to taste • 81 tsp. Almond extract • Crushed ice • 81 oz. Vodka (optional) Directions: Orgeat Syrup 1. Preheat oven to 400 degrees. 2. Spread out almonds on a baking sheet and roast for 4 minutes, shaking the tray halfway through. 3. Add roasted almonds to a food processor with 6 ounces of water and blend briefly until the mixture is uniform, but roughly chopped. 4. Transfer the mixture into a non-reactive mixing bowl and add 2 cups of boiling water. Let stand for 3-12 hours. 5. Line a strainer or chinois with overlapping layers of fine cheesecloth leaving enough trailing to hold on to. 6. Pour the mixture and allow to filter through assisting with a spatula. Fold up the ends of the cheesecloth carefully to trap the pulp in a bag and squeeze out the remaining liquid. 7. Place the strained mixture into a sauce pan and heat on medium heat without letting it boil (approximately 140 degrees). Add the Palm Sugar Syrup and mix. 8. Allow to cool to room temperature. Add Orange Blossom Water and almond extract and mix thoroughly. You may add vodka as a preservative if desired. HAPPY HOUR BY MURRAY’S Tropical Rum Punch 1. Add rum, lime juice, orgeat syrup and grenadine to a cocktail shaker with ice and mildly stir until combined. 2. Strain into a tulip glass or tall collins glass filled with crushed ice. 3. Garnish with lime, orange or pineapple. .

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