Makes 2 tall or 4 smaller drinks
Carolyn Dille and I created this drink for Gourmet magazine back in 1980. My kids like this one a lot — just leave out the rum for a fruity summer drink.
- 4 or 5 lemon balm sprigs
- 1½ cups unsweetened pineapple juice
- 1 cup freshly squeezed orange juice
- ¾ cup dark rum
- 1½ teaspoons grenadine
- Few dashes of Angostura bitters, optional
- Ice cubes or crushed ice
- Lemon balm leaves
- Splash sparkling water or seltzer, optional
- Muddle lemon balm in the bottom of a pitcher. Add juices, rum and grenadine and stir well. Add bitters, if desired.
- Steep punch in the refrigerator until ready to serve; sometimes I make it in the morning to serve that evening.
- To serve, remove lemon balm sprigs. Rub rims of 4 chilled cocktail glasses, or 2 chilled tall glasses, with a lemon balm leaf. Serve punch on the rocks or over crushed ice. Garnish with lemon balm leaves, and add a splash of sparkling water if desired. Serve cold with a straw.
Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.
Click here for the original drink, Herbal Summer Cocktails.