Martinique Punch Coco: easy recipe, serves 8. 1/2 liter white rum or Rhum Agricole 1/2 liter of coconut milk. 10 ml cane syrup 1 pinch of grated nutmeg 1 pinch of ginger powder 1 pinch of cinnamon powder a few drops of vanilla extract 1 lemon zest. Mix all the ingredients, refrigerate at least 24 hours. For the longer "cooked" version (in French) visit: http://couleurmartinique.centerblog.net/16-recette-punch-coco-antilles
Zombie Punch: ¾ oz fresh lime juice, ½ oz Don’s Mix*, ½ oz falernum (Fee Brothers), 1½ oz gold Puerto Rican rum (Bacardi 8), 1½ oz aged Jamaican rum (Appleton 12), 1 oz Lemon Hart 151 demerara rum, 1 dash Angostura bitters, 6 drops (⅛ oz) Pernod (Kübler absinthe), 1 tsp grenadine, ¾ C crushed ice, mint to garnish. Shake all ingredients with ice, then strain into a tall glass filled with crushed ice. Top up the glass as needed with ice cubes. Garnish with a mint sprig.