Herbal Summer Cocktails: Balmy Sunset Cocktail

<p>
<em>Makes 2 tall or 4 smaller drinks</em>
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Carolyn Dille and I created this drink for <em>Gourmet</em> magazine back in 1980. My kids like this one a lot — just leave out the rum for a fruity summer drink.</p>
<ul>
<li>4 or 5 lemon balm sprigs</li>
<li>1½ cups unsweetened pineapple juice</li>
<li>1 cup freshly squeezed orange juice</li>
<li>¾ cup dark rum</li>
<li>1½  teaspoons grenadine</li>
<li>Few dashes of Angostura bitters, optional</li>
<li>Ice cubes or crushed ice</li>
<li>Lemon balm leaves</li>
<li>Splash sparkling water or seltzer, optional</li>
</ul>
<ol>
<li>Muddle lemon balm in the bottom of a pitcher. Add juices, rum and grenadine and stir well. Add bitters, if desired.</li>
<li>Steep punch in the refrigerator until ready to serve; sometimes I make it in the morning to serve that evening.</li>
<li>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.</li>
</ol>
<p>
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<p>
<em>Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.</em>
</p>
<p>Click here for the original drink, <a href=”https://www.motherearthliving.com/cooking-methods/good-vibrations-with-herbal-libations.aspx”>Herbal Summer Cocktails.</a>
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