Dormont Spiced

Dormont Spiced rum goes wonderfully in a rum punch – one that Ninefold likes to call “Rabbit Ear Punch!” To make your own you’ll need: 4 parts apple juice, 3 parts Dormont Spiced Rum, 2 parts spiced syrup (see below), 1 part freshly squeezed lemon juice.

Mix the ingredients at whatever volumes you want using the ratios above, either a single serve or for a punch bowl (or flask!), and we highly recommend warming it up at this time of year for a delightful 'mulled' rum.

Spiced Syrup: Gently warm 250ml of water over a medium heat, and stir in gradually 250ml of brown sugar until dissolved. This makes a 1:1 sugar syrup. Turn the heat off, add a few cinnamon sticks and a handful of cloves and set aside for at least 30 minutes. Strain off the spices, bottle, and it will store in the fridge for months.