Prep Time: 10 minutes
Total Time: 10 minutes
- 1 liter Bols Genever
- 11 oz. of St. Elizabeth's Allspice Dram
- 11 oz. of Orange Juice
- 16 oz. of Lemon Juice
- 11 oz. of Pineapple Gum Syrup
- Combine the ingredients in a punch bowl.
- Place a large piece of block ice in the bowl.
- Let rest and stir before serving.
To make a hot batch, use the above recipe and 32 oz. water and warm in a pot, crock pot or soup tureen.
Recipe Courtesy: H. Joseph Ehrmann, Elixir Saloon, San Francisco for Bols Genever