Golden Fountain Punch dark rum cocktail

In a heat proof bowl or enameled cast-iron pot, make an oleo saccharum by adding ½ cup of demerara sugar and the peels of four lemons. Mix the sugar and peels together and let sit for a half hour or so. This will allow for the citrus oils to saturate the sugar.

While waiting, cut wheels from your other two lemons, remove seeds and stud with cloves. Freshly brew your chai tea and keep it hot.

Then add to your oleo saccharum and stir:

• 2 cups of Dos Maderas 5+5
• 1 ¼ cups of Gran Duque d’Alba.

Pour some brandy into a spoon or ladle above the punch and light on fire. Slowly set the spoon with the brandy on fire into the bowl to let the rest of the ingredients light on fire. Extinguish fire after 5 seconds or so by covering with a pan or heat proof lid. 

Add:

• 5 cups of hot chai tea
• ¼ cup of Kahlúa or other coffee liqueur
• ¼ cup of PX sherry
• The juice of your 4 peeled lemons

Stir all ingredients and remove lemon peels. Let cool if serving cold.

Add:

• Add small ice block or 8-10 1 inch ice cubes if serving cold
• 8-10 lemon slices studded with cloves
• Freshly grate nutmeg just before service.

Ladle your servings into punch cups or teaware. Singe a star anise and add directly to your cup for garnish.