When a rum is distinctive and genuine, carrying great flavors it makes my rum palate sing and if it´s backed up by a really interesting history it gets even better. Real McCoy is such a rum and i have reviewed the 5 year old rum before, now it´s time for the 12 year old which is a masterpiece as far as i`m concerned. First time i tried it was at the 2013 UK Rumfest and i was impressed by it`s deep flavor.
Real McCoy rum is produced by the legendary Foursquare distillery and it has an interesting and colorful history and is an excellent rum from Barbados bringing that genuine Bajan flavor to your glass – and with no extra sugar added – because rum does not necessarily need extra sugar to taste good!
Real McCoy rums are completely unadulterated — there are no added chemicals, sugars, flavors or perfumes – using blackstrap molasses and spring water. The rums are distilled in a combination of column and pot stills, then aged in American oak bourbon barrels for 3, 5 and as in this case, 12 years.
The Real McCoy rum is based on the story of William “Bill” McCoy, the pioneer rum runner of the prohibition era, who fueled the Roaring Twenties by delivering over 2 million bottles of rum to the speakeasies of New York back in 1920.
McCoy took pride in the fact that he never paid a cent to organized crime, politicians, or law enforcement for protection and unlike many others that illegally produced and smuggled alcohol for consumption during prohibition, McCoy sold his merchandise unadulterated, uncut and clean,
He never came ashore but instead anchored 3 miles off-shore, which back then was international waters, acting as a floating liquor store within sight of the metropolis of New York. People went out to McCoy, bought the rum and returned hoping to escape the Coast Guard on the way back in. An interesting fact about him is that he himself never touched alcohol…(!)
It’s a great story and the rum absolutely lives up to the name.
Yes indeed it does…and the 12 is even better!
The 12 year old Real mcCoy
The nose: It´s really a pleasure to close the eyes and inhale that nose of mature tropical fruits, demerara sugar, oak and baking spices. Sometimes i think i could just sit there and keep smelling these wonderful rum notes but of course i gotta taste it too…and the nose is really promising me of goodness to come.
In the mouth this rum has a wonderful aroma of rich toffee notes, tropical fruits, spices, smoky oak, banana, orange peel and molasses. It´s very balanced and softly caresses your palate while breathing a little bit of old rum history on you. It`s an old fashioned rum and like it. You feel good when you drink it!
The bottle is simple and look like a rum bottle from the old Caribbean, no extra “luxury” nonsense to dress up the bottle which btw is something that often makes me suspicious. If you know the content is solid and good it will speak for itself. That said, a nice bottle is always a plus but i do prefer the not so over-luxury looking ones.
Conclusion – The 12 year Real McCoy is without doubt a rum worth buying, you know what you get for the money and it does taste excellent both neat in your sipping glass or in your classic or tiki drink! and the price doesn`t hurt you either.
McCoy Rum Barrel Punch
This is a hybrid of a Rum Barrel and a Rum Punch… and like i said about the Rum Barrel cocktail – there´s something very relaxing and rewarding in having a BIG Rum Barrel mug filled with goodness to sip…like a giant pacifier for grownups…
Yes indeed, everyone who have had one knows how relaxing this drink can be. The West Indian Rum Punch or Rum Punches, since there´s so many different variations is also such a comfort drink.
I think Real McCoy is one of those rums that is perfectly suited for this type of drinks.
1 oz fresh lime juice
1 oz pineapple juice
1 oz orange juice
0.5 oz dark sugarcane syrup
0.25 oz honey-mix (equal parts honey and water, heated to dissolve the honey, then mixed and cooled to room temp)
2 oz Real McCoy 12 year old rum
Dash Angostura bitters
Shake everything with plenty of ice cubes and pour into a tiki mug or tall glass filled with chunky cracked ice.
Garnish with a tropical flower and piece of lime.
The colors of the tropics…..
The Tiki mug is created by Wild Thing Creations in Australia, they also have a Facebook page. This particular mug is part of a two mug set with two similar but different mugs called “The Royal Pair” which i was lucky to be able to grab before they were gone…
Check out the web and facebook pages for updates, it´s great mugs to very reasonable prices which takes away from the burden of high shipping costs and they ship worldwide! shipping prices are not that high either, go figure since they are shipped all the way from Australia.
It was a joy to make this drink with this absolutely fabulous rum in such a great mug!
See other The Real McCoy 12-Year rum reviews on RumRatings
Exciting rums…interesting (and tasty) seminars, good rum friends, carnival music and good food – that`s the UK Rumfest!(and in England good food to me spells either Caribbean food or Fish and Chips (with extra hotsauce) and there was Caribbean food in the venue and upstairs in the pub they had the most delicious and crispy fish and chips! oh how i miss that one now!
Here`s the second post about this years UK Rumfest! (the first part is here) I liked it a lot this year, the venue was very good and more intimate than last year which allowed rum lovers and producers to have better and easier discussions, likewise the rum selection was good – but i do have a wish though…i`d love to see Velier rums and more french style rhum agricoles…
Combined with main stage presentations featuring Chef Hasan De Four on cooking with rum, London auction house Christie’s hosted The RumFest’s first ever auction for charity including £5,200 on the hammer for one of the oldest bottles of rum in the world, dating back to 1780 from the recently discovered Harewood House collection. The auction had over 20 precious and rare rum lots sold to the highest bidder, for prices that stretched into the thousands.
Ian Burrell was on hand to take spectators and bidders through the history of each of the rums, while Christie’s auctioneer David Elswood hosted the Saturday highlight and a grand total of £10,670 to be donated to the WaterAid Charity Fund and the Geraldine Connor Foundation in Leeds.
On Friday the trade-only Boutique RumFest returned in association with the Cork Supply company (which btw had an interesting short seminar about cork) and allowed buyers, distributors, distillers, press and industry figures from as far as Fiji and India to come together and discuss and sample rum.
So let there be rum…
OVD and Wood´s 100
That was the first stand i stumbled into on the saturday when the rumfest started, first thing i saw was the OVD bottle …
OVD is a demerara rum from Guyana and OVD stands for Old Vatted Demerara, a rum i know since a long time and also wrote about long ago on this blog. OVD was first imported in Scotland in 1838 and is a blend of demerara rums that is aged for seven years in oak casks and it´s the best selling dark rum in Scotland.
But there was also Wood`s 100 which i also have known about for long but had never tried so now i had my chance and disappointed i was NOT! this rum is bursting with good flavors! and a plus in my book – it´s a bit stronger, i have a special love for full proof rums. This is a perfect rum for tots and tiki drinks.
Wood`s 100 is an excellent overproof navy rum also from Guyana and distilled at the diamond distillery using a combination of spirits made in pot and column stills from sugarcane growing on the banks of the river Demerara. The appearance is dark and syrupy and the flavor is unrefined rich demerara with kick and depth.
Next stop was Ron Cubay, i wrote a little about them last year and remember i said i need to re-visit them. This year they had a new rum there, Ron Cubay Extra Viejo – a light gold colored rum which is mix of white rum and extra aged rum reserves. That is old Cuban rums that are aged for an average of seven years and then some of the best whites that are aged for nearly 13 years in white American oak barrels. From what i remember of the taste of this rum, it had a quite intense fruity flavor, balanced and no harshness at all which was expected. The bottles are individually numbered and comes in a velvet leather effect gift box.
Oh how i love these Caribbean rum punches! they serve them and sell them ready made at every UK Rumfest, some are small batch brands. Really, nothing is so Caribbean to me as a rum punch and i love their appetizing colors, usually red and the two i tried at this stand were all that.
The first i tried was the rum punch from River`s Rum from the River Antoine distillery in Grenada, and oh so tasty! after that i tasted W&D`s Caribbean Rum Punch, as tasty as as can be! it`s actually really nice to break off from all the neat rum sampling with a cold Rum Punch, it sort of clear the palate a bit too.
W&D Rum Punch also have a website where you can order both rum punches and Caribbean cakes for all occasions, they also offer non alcoholic punches! You can order from the website and also book them for catering at your events if you live in the UK. You can also check out their Facebook page and get the Party started with W&D’s Caribbean Punches!
More on rum punch later on this blog.
Excellent taste and so refreshing….
This distillery and it`s excellent rums and Richard Seale need no presentation. I spent a great deal of time here talking rum at this this stand. I tried a special one that was very interesting and oh so good…. not out for sale yet though. And luckily and finally the Doorly`s XO will soon be launched in the cold country where i happen to live…so a new Doorly`s XO will soon be comfortably installed in my home bar.
Here comes the next absolut top quality rum, also from Barbados, i wrote about this distillery and their rums last year and this year they are launching their very own 5 year old, made at the distillery from start to end. A very exciting new rum from St Nicholas Abbey! more on this rum and the white one later.
Real Mc Coy
Another good one, i tried their rum the first time last year, it´s really good stuff and the Real Mc Coy rum has an interesting history that i wrote about when i reviewed their 5 year old rum. I`m gonna write about the 12 year old soon, which is my favorite of the three. But i recommend trying them all.
This year there are two new rums arriving from Pusser`s to the UK, a 40.5 abv version of the current gunpowder proof rum (54.5%) and also a 100% natural spiced rum which is steeped for up to ten days with stem ginger, cinnamon, clove and vanilla.
Rhum Clemènt and Rhum JM
I wish there was more french caribbean rhum agricole at the rumfest! but at least there was Clemènt and Rhum JM both solid and good agricoles. I made sure i tried them all even though i`ve tried many of them before 🙂 Also on display they had the 25 year anniversary bottle from Rhum Clemènt made in collaboration with artist JonOne which i think is really really pretty! i want one! the glass too! and the content of the bottle is pure good rhum agricole…Clemènt V.S.O.P
Plantation had a hut this year with all kinds of rum suspects walking in and out…They had the whole range to try on the stand, well almost…including their famous Stiggin`s Fancy Pineapple rum and the new Jamaican -98 Tokai which was very good.
Angostura rum is always around, anywhere i go they are there and they are good, i like all of their rums and the bitters plus their amaro that was launched in the summer and which i`m gonna write about later. Angostura is always solid and consistent.
The flagship of demerara rum, they went big this year and had pop up bars and masterclasses around London, they even made a El Dorado pop-up bar which was built like a replica of the Golden City.I will always love their rums, especially my “first love” the 15 year old.
Unsuspecting i passed by their hut…and was gently dragged in with the words, “do you want to try a few cocktails”? then seated at a table and a wooden tray appeared with 3 cocktails that were each made with a different Bacardi rums. One was smoking, the next was blackish and the third was served in a egg shell. Interesting. I looked at the tray, tried them and was caught by surprise…they were amazing! especially the one in the egg cup.
Taking a look at the menu on the tray revealed the cocktail recipes and which rums they were made with. The first one on the left with smoke in a mini bottle was the Phoenix Daiquiri – made by Rob Libecans – Bacardi Gold rum (stone washed) smoked barrel stave pomegranate oil, citric acid, mineral sugar)
The second in the middle was the Black Butter – made by Rich Woods – Bacardi Black rum, cherry bark, cola and toffee popcorn reduction. The third one in the egg cup (my fav) was the Bacardi 8 PJB – made by Monica Berg – Bacardi 8 year old rum (peanut infused) fresh lime, Norfolk raspberry cordial. A sort of variety on the daiquiri with the raspberry cordial as a sweetener. All three of them were really tasty cocktails! they are welcome to “kidnap” me into that hut again if they want…anytime!
Over at the Don Q stand there were fantastic cocktails galore!
Made with the good Don Q Rums by Alexx Mouzouris – Don Q Brand Ambassador in Europe and bartender extraordinaire! I sampled one cocktail that was especially good, it was some kind of punch infused with chile peppers. He also decorated the booth with cymbidium orchids making it look tropical and almost tiki-ish…
The Don Q rums have recently redesigned their bottles honoring it`s heritage as one of America’s oldest family-owned and operated businesses. Destilería Serrallés has for over 149 years been producing many good rums .
Don Q Cristal, one of the classic rums from Don Q.
Alexx creating good flavors…
Genuinely Caribbean…rums, rum punches and hotsauces at this stand. I tried all the rums and punches and also bought a hotsauce and a green seasoning for my cooking at home – you can never have too many rums or hotsauces! Sunset strong rum is probably one of the strongest overproof rums there is (84.5% or 169 proof) and nah i didn`t try it neat but i had it in a rum punch.
Chocka´s Coconut Hub
Fresh coconuts with coconut water at Chocka`s Coconut Hub, freshly chopped in front of you. This is one of these things that i really like…and coconuts makes life go around….drink them fresh as is or pour some rum in it.
And there`s more….Mount Gay, Ron Botran, Havana Club, Gosling`s, Diplomatico, Mezan…there was over 400 rums at the rumfest and i cannot cover them all….and then we have the masterclasses/seminars and they were good!
Naval Style Rums Black Tot and Pusser`s with Martin Cate
This seminar about navy rum, the British Royal Navy and the black tot turned out to be a memorable one when sailors from the Royal British Navy took part in our sampling of the Black Tot Last Consignment Rum, telling their stories about how it was at the time and on that day. The so called Black Tot Day was the last day they could have their daily rum ration called a “tot”
It ended at precisely 6 bells in the forenoon watch (11am) when the last rum ration was issued aboard ships of the British Royal Navy. One of the sailors told me that he cried that day. The last tot was served on july 31 1970 and since then the Black Tot Day is celebrated every year in memory a 300 year old Royal Naval tradition.
So when the tot was not done anymore the British navy had no more use of those rum barrels they had stored in warehouses and so they emptied the barrels into wicker clad stone flagons which were sealed under HM Customs and Excise Supervision and were then transferred to Government bonded warehouses where they did sit for 40 years (!) and the rum was only used for state occasions and royal weddings.
Until when the stocks were acquired and bottled by Speciality Drinks who bottled them under the name Black Tot Last Consignment. When the flagons were opened there were three original solera rums there and these three were blended together to create the Black Tot rum. Original naval records states that the naval rums were rums from Barbados, Guyana, Jamaica and Trinidad.
Black Tot rum and story telling, cheers!
The Black Tot rum is the last that exists today from the barrels they used to have on the British Royal Navy ships and this rum fetch a price of 610 British pounds per bottle, or 76 pounds for 5 cl and in the US around USD 1000. This rum is literally a piece of history in a glass and that`s what you pay for, is precious not only because of it´s history but also because this is the last that remain from the original barrels and when it´s gone it´s gone.
The Black Tot rum is a very good rum, containing 54% strong navy rum and one of the rums in the blend is demerara rum from Port Morant Guyana and it really does have a very deep, very woody demerara flavor with a long finish. It tastes old….but in a good way, with hints of very dark coffee, leather, smoke and tar. Not everybody likes the flavor, but i do. It`s believed that these rums were distilled in the 1940s.
We also sampled Pusser’s and their Blue Label which is a classic British Navy style rum, and needs no presentation….it`s inspired by the recipe used to produce the tot and using the same four rums required to make a real navy rum, rums from Barbados, Guyana, Jamaica and Trinidad. And as most of you know it`s a great fullbodied rum as well.
Happiness and history in a glass…and yours truly enjoying a precious and memorable moment of tot cheering with the Royal Navy sailors.
Mahiki Cocktail Masterclass by Georgi Radew
This seminar followed the Navy rum seminar…so from navy rum straight to tiki drinks! not bad at all…i could spend every day like this…
Georgi spoke about the history of the tiki cocktails from the old favorites to the new twists that are made at Mahiki with demonstrations of a couple of those cocktails including their Treasure Chest, which was tastier than i expected. Overall, the seminar was very good and entertaining, the Mahiki cocktails were all well made and very tasty!
The seminar was sponsored by Duppy Share so we got a presentation of the Duppy by the founder George Frost and of course we got to drink Duppy Share both neat and in the cocktails.
Tiki drinks + Duppy Share, yes i totally enjoyed this seminar!
Awesome mugs made by Cheeky Tiki! i especially like that Zombie mug.
And the tiki drinks all made with fresh fruits and good rum were all well made!
The Mahiki Treasure Chest, it´s really tasty.
It´s always a pleasure to listen to Alexandre Gabriel and Paul McFadyen when they tell you about Plantation rums, it´s both interesting and entertaining. And of course we got to sample the star of the show the Stiggin`s Fancy pineapple rum, i consider myself lucky to get a chance to do that for the third time now since last summer and then their new rum the 98 Jamaican tokai and single cask rums which of course, like the rest of the rums from the Plantation range, was nothing but excellent.
btw i love that Stiggin`s Fancy bottle… i wish i had one, full or empty to beautify my home bar…
There were many more great seminars i`d liked to attended but you know, you need to be out there in the big room too meeting the people and sampling the rums! and when you do….time flies! And that is all for this year, hopefully i`m back again the next!
RUMFEST PICTURE PARADE!
Chef Hassan de Four cooking with rum….
Global Rum Ambassador Ian Burrell at Christie´s rum auction
The lovely Duppy Share Rum, what a beautiful display!
The Real Mc Coy 12 Year Old Rum and their other rums as well are excellent! more on this 12 year old gem later!
There were not many agricoles from the french caribbean around for some reason but i did find Rhum Clemènt and Rhum JM….both brands makes excellent rhums.
Rhum Clemènt VSOP in the beautiful 25 Year Anniversary bottle. And yes indeed i do love me some Ti Punch!
Amazing expressions from El Dorado, i like all their single barrel rums a lot! they had all their rums up for sampling, some in exchange for golden tot tokens. There were also of course the 5, 8, 12, 15 and 21 to sample.
The single barrel rums are more for the rum connoisseurs as they are not blended and as sweet or “smooth” as the others since they are straight from the barrels.
Rhum JM, one of the classic good rhum agricoles from Martinique.
Only good things can come out from Pusser`s rums and fresh pineapples!
I love these colorful Caribbean rums with the sunshine vibe! and they really do have some interesting strong rums! one of my favorites is the Rivers…it tastes like a smoky JWray. Worthy Park Rum Bar is another good overproof, it actually won the best overproof at the Showrum 2014 in Italy, the Italy Rumfest.
I also got a chance to take a look in Luca Gargano`s (Velier Rum) new book “Atlas du Rhum” which is about rum and rum distilleries in the Caribbean. There´s only the french version out for now, it has recently been launched but the english version is on the way.
Beautiful display and another solid rum, Mount Gay from Barbados. I love their XO and the Black Barrel!
TIKI, TIKI, TIKI………….!
A collage from Trailer Happiness…excellent tiki bar! i really wish i had been able to visit more of London`s tiki bars but hopefully the next time! I wish i could spend all my time just visiting tiki bars….
Sign at the Pub “The George and Dragon”upstairs at the Ibis Hotel.
Last time i saw this Ron Jeremy figure was in San Diego this summer at the Tiki Oasis at one of the room parties…..Ron Jeremy is everywhere…..here adorned with a colorful lei!
Guiness World Record Certificate, Largest Rum tasting in the world! well done Ian!
And at last….
Check out my previous post about the Guiness World Record for the World`s Largest Rum Tasting and the Boutique Rumfest!
Here´s another interesting cocktail i stumbled upon, the Black River Punch.
This cocktail was at first an un-namd Planter´s Punch variant. The Planter´s Punch is as we know based on the old rhyme – 1 of sour, 2 of sweet, 3 of strong, 4 of weak…and with that formula you can make all kinds of variations.
The Black River Punch was created by Kevin Upthegrove aka Heylownine. I`m gonna serve it here and also try it with rhum agricole and switch the black tea for a ginger tea to see how that will do.
From the info i got – the name Black River Punch is inspired by the Jamaican influence in this drink from the Smith and Cross rum to the pimento dram.
The Black River runs through the Appleton Estate in the Saint Elizabeth parish and the capital of the parish – Black River was once a sugar port and exporter of rum and allspice. So i think the name is just about right, perfect actually.
Black River Punch
1 oz lemon juice
1 oz Demerara sugar syrup
1/2 oz Falernum (recipe from Beachbum Berry Remixed)
1/4 oz pimento dram (recipe from Beachbum Berry Remixed)
1 oz Smith and Cross Jamaican rum
1 oz Batavia Arrack
2 oz strong black tea
Gently shake with ice cubes, pour into tall glass. Add more ice to fill. Garnish with freshly grated nutmeg.
I would describe this drink as strong, rummy and spicy.The strong black tea is also a nice addition adding a different spiciness than the pimento dram and the rums blending in creating layers of spice. NICE!
Now i wanted to make a twist of the drink as well and rhum agricole was the way to go..
Martinique owes its name to Colombus who landed on the island on 15 June 1502.
The island was then called “Jouanacaëra-Matinino”, which came from a mythical island described by the Tainos of Hispaniola. But according to historian Sydney Daney, the island was called “Jouanacaëra” by the Caribs, which would mean “the island of iguanas”.
After Columbus’ initial discovery, the name then evolved along the pronunciations Madinina (“Island of Flowers”), Madiana, and Matinite.
When Columbus returned to the island in 1502, he rechristened the island as Martinica. It finally, by influence of the neighboring island of Dominica (La Dominique), came to be known as Martinique.
So it was called the island of flowers…(Madinina) and that inspires both the name and the flower garnish of the drink and then we got the rum – it´s the island of flowers and rum…
Madinina Rum Punch
1 oz equal parts fresh lime and lemon
1 oz demerara syrup
0.5 oz falernum
3 oz aged rhum agricole
2 oz green ginger tea
0.5 oz St Germain
2 dash Bad Dog Fire and Damnation bitters
Shake and strain into a goblet with ice cubes and add a 0.5 oz float overproof dark rum (i used Plantation Original Dark overproof ) and garnish with a tropical flower.
This drink turned out to be what i would call a stiff strong rum punch – with that typical agricole flavor and it´s spicy…
It contains 3 oz rum plus 0.5 oz float overproof. It was tasty and went down easily…but i guess one is enough.
In 1996 Terry Drummey opened Hemmingway’s beachfront restaurant at the Sands resort at Grace Bay, on Providenciales, at that time a little-known island floating in the Caribbean beyond Cuba and the Bahamas. More than a decade later, as the Turks and Caicos has attracted more and more visitors, Hemminway’s has become the heart of Grace Bay, recently voted one of the top beaches in the world.
Hemmingway’s certainly has an astounding view of Grace Bay’s white sand beaches and turquoise waters, and it’s the perfect place to drink that quintessential Caribbean cocktail, rum punch.
There are no distilleries producing rum in the Turks and Caicos Islands and there don’t appear to be any plans to produce rum here in the future either; there’s not much soil on most of the islands, so sugar cane (necessary for local rum production) has never been grown commercially.
However, the Turks and Caicos are located not far from the Bahamas, which has its own rum culture, and the interconnected societies of the two island chains means rum is popular in Turks and Caicos. Bambara is the local rum, and it’s made with blends imported into the Turks and Caicos.
Hemmingway’s rum punch features a lot of Bambara. Here’s the recipe:
1 oz Bambarra coconut rum
1 oz Bambarra dark rum
3oz orange juice
3oz pineapple juice
1 oz grenadine
Float with Myers dark rum
What’s the connection to Ernest Hemmingway? Not much, except for the Caribbean locale, and the Caribbean ingrendients. It’s a perfect way to get refreshed after a day out in the sun. Sip it, and imagine you’re watching the sunset on Providenciales.
Here we got a real old school Caribbean Rum Punch from the Grenada containing nutmeg syrup. And it was the nutmeg syrup that picked my attention since i never done that before and i like nutmeg, it adds a very pleasant flavor to drinks and food.
I`m not surprised they make nutmeg syrup in Grenada since it´s the spice island in the Caribbean and lots of nutmeg is grown there. The nutmeg adds a special flavor to this rum punch.
Here`s how to make it:
12 nutmeg pods + sugar to thicken
Cut those pods into quarters and place in a large pot and blanch them with boiling water to get rid of the small amount of acid that nutmeg contains. Pour out the water and add 5 quarts fresh cold water and let sit overnight.
Next day, boil for 20 minutes and then leave to sit again for 24 hrs. I know…it´s a bit of a daunting task to make this syrup but once you get started it´s not that bad..
Now, bring it to a boil and when it starts boiling start adding the sugar, 3/4 cup to every 2 cups water – and lightly boil until it reaches the consistency of maple syrup, don´t boil too hard.
This makes about 5 quarts, you may brake it down to a lesser amount if you gonna make just a couple punches, then break down the drink recipe accordingly.
ST GEORGE´S RUM PUNCH
3 cups fresh lime juice
3 cups fresh orange juice
3 cups nutmeg syrup
3 cups pineapple juice
1.5 bottles dark rum (i used Coruba, Smith and Cross and Plantation original dark overproof – in the ratio 1 coruba, 0.5 S&C and 0.5 Plantation op)
1 cup apple juice
1 cup pineapple chunks
1 cup frozen, pitted unsweetened cherries
6 ounces Angostura bitters
Freshly grated nutmeg
Blend lime an orange juices, nutmeg syrup, pineapple juice and rum. Add apple juice, pineapple chunks, cherries and bitters and stir well. If possible use a huge ice chunk in the middle of the bowl. Finish with some grated nutmeg on top of the ice.
Now – i didn´t have any apple juice…but i had grapefruit so i used that and it turned out really good but why not try both? and the grated nutmeg on top of the ice added a nice touch, it smelled so goood!
Now, THAT`s good in the middle of the winter! this punch was so yummy i had to make another despite i made a double…