All I want for summer is this perfect white tee cropped with a crush of yellow. Yes, yes, yes. Top it off with a bit of tropical honey punch and consider JBD signed, sealed and delivered. Cheers!
TROPICAL HONEY PUNCH:
8 ounces London dry gin
4 ounces aged rum, preferably Jamaican
4 ounces Velvet Falernum (clove-spiced liqueur)
6 ounces fresh lemon juice
1/2 cup honey syrup (1/3 cup honey mixed with 2 tablespoons plus 2 teaspoons warm water)
8 dashes of Angostura bitters
1 big block of ice, plus 8 large ice cubes for serving
8 ounces chilled sparkling water
8 lemon wheels, 8 pineapple spears and cinnamon, for garnish
In a punch bowl, combine all of the ingredients except the ice, sparkling water and garnishes. Refrigerate the punch until chilled, about 2 hours. Stir the punch well, then add the big block of ice and the sparkling water. Ladle each drink into a chilled rocks glass over 1 large ice cube. Garnish each drink with 1 lemon wheel, 1 pineapple spear and a pinch of cinnamon.