Herbal Summer Cocktails: Balmy Sunset Cocktail

| August/September 2006

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
  1. Muddle lemon balm in the bottom of a pitcher. Add juices, rum and grenadine and stir well. Add bitters, if desired.
  2. Steep punch in the refrigerator until ready to serve; sometimes I make it in the morning to serve that evening.
  3. 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.

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