For Day Nineteen of the cocktail advent calendar, I created "Holiday Stone-Fruit Punch." I wanted to make a holiday fruit punch and realized I have a lot of stone fruit liquors. This rich punch blended a number of these together for a refreshing treat.
For the drink:
-1 oz aged rum (Don Q Añejo)
-1/2 oz dark rum (Myers's)
-1/2 oz cherry aperitivo (Don Ciccio & Figli Cerasum)
-1/2 oz peach schnapps (De Kuyper)
-1/2 black raspberry liqueur (Chambord)
-3/4 oz fresh lemon juice
-3 dashes Peychaud's bitters
Garnish:
Lime peel
Glassware:
Teak tea glass
Carve your lime peel into the shape of a Christmas tree. Add the drink ingredients to a cocktail shaker and fill with ice until the shaker is three-quarters full. Shake until chilled, 5-10 seconds. Pour through a Hawthorne and fine mesh strainer. Garnish the drink.