FALL FASHION PUNCH
Rudy Aguas, DW Bistro, Las Vegas
750 mL spice-infused bourbon (recipe below)
9 oz. DW maple syrup (recipe below)
35 drops Bittermens Xocolatl Mole bitters
Make spice-infused bourbon: Combine 750 mL bourbon with 4 cinnamon sticks, 6 whole cloves, 4 star anise seeds, 6 cardamom pods and 6 orange peels in a pitcher. Cover and let sit for 24 hours. Strain.
Make DW maple syrup: In a saucepan combine 2 ounces Myers’s dark rum, 1 cup light brown sugar, 1 cup white sugar, ½ ounce vanilla extract, 1 cinnamon stick, pinch allspice, pinch nutmeg and 3½ cups water. Stir. Cook on medium heat for 20 minutes. Remove from heat and cool.
Make punch: Combine ingredients in a container that has a pour spout on the bottom. Stir. When ready to serve, pour 2 ounces in a rocks glass filled with ice. Garnish each glass with an orange peel and Maraschino cherry.