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Recipe: Chris Hannah, French 75 Bar, Arnaud's, New Orleans
Serves 10-20 people based on 5 oz. glasses


• 32 oz. (4 cups) gold rum
• 16 oz. (2 cups) Dry Sack (a little more than half of the 750 ml bottle)
• 8 oz. (1 cup) clove tea*
• 8 oz. (1 cup) orange juice
• 8 oz. (1 cup) lemon juice
• 4 cups whole cranberries (raw or cooked)
• 2/3 cups (about 5.5 oz) cinnamon syrup**

Combine ingredients in a large punch bowl with cubed ice.

*To make clove tea, steep 1 tablespoon of whole cloves in 8 ounces of boiling water for 5 minutes, strain.

**To make cinnamon syrup, bring one cup of water to boil with 5 cinnamon sticks in the sauce pan.  Once water is at full boil, add 2 cups sugar. Stir until dissolved. When syrup is room temperature take out cinnamon sticks.

Dry Sack is a medium dry sherry from Spain, with a fragrant, toasted nut aroma and flavor.

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