Satsuma Rum Punch
 
Makes about 6 servings
Ingredients
  • 2 cups fresh satsuma juice, chilled
  • 1 cup dark rum
  • ½ cup Spiced Cane Syrup Simple Syrup (recipe follows)
  • 3 to 4 tablespoons fresh lime juice
  • ½ teaspoon aromatic bitters*
  • Garnish: satsuma slices
Spiced Cane Syrup Simple Syrup (Makes about 1¾ cups)
  • 1 cup water
  • ¾ cup cane syrup
  • 1 (3-inch) cinnamon stick
  • 3 whole cloves
Instructions
  1. In a large pitcher or punch bowl, whisk together satsuma juice, rum, Spiced Cane Syrup Simple Syrup, lime juice, and bitters until well combined. Refrigerate for up to 4 hours. Stir well, and serve over ice. Garnish with satsuma slices, if desired.
Spiced Cane Syrup Simple Syrup
  1. In a small saucepan, combine 1 cup water, cane syrup, cinnamon stick, and cloves; cook over medium heat, stirring occasionally, until mixture begins to bubble around sides of pan. Remove from heat, and let stand for 30 minutes. Discard cinnamon stick and cloves, and let mixture cool completely. Refrigerate in an airtight container for up to 2 weeks.
Notes
*We used Angostura Aromatic Bitters.

Make It Your Own
Feel free to play with this recipe as much as you like. Dried orange slices make a lovely garnish, and your other favorite warming spices, including star anise in small quantities, are good additions to the Spiced Cane Syrup Simple Syrup.
Recipe by Louisiana Cookin' at https://louisianacookin.com/satsuma-rum-punch/