Bah Humbug Punch

John and I stumbled upon this cute Anthropologie-esque store around the holidays during a weekend getaway in Laguna Beach, and found these perfect mugs.

The irony is that we're far from Scrooges — definitely into Christmas and the holidays and all (though Halloween is our favorite), but John had just created his 'bitter punch' we didn't really have a name for yet, and I thought: "bitter," "bah humbug," how about we call it our "Bah Humbug Punch" and serve it in these mugs!?

It's one of my all-time favorite drinks going into our namesake cocktail book. In fact, I regularly annoy John into making it outside of the holidays I love it so much (so when it's 'the season,' he can't get all 'bah humbug' about it ;). It has all the hallmarks of a great winter punch: spices, rum, bitter liqueurs, and just enough tropical notes to create a true "Christmas in paradise" vibe.

Without further ado, here's the recipe:

Bah Humbug Punch (makes two)

• 2 oz lemon juice
• 1.5 oz homemade cinnamon syrup
• .5 oz hibiscus syrup (Monin)
• 3 oz guava juice (Kern's - shelf stable)
• 2 oz Campari
• 1 oz Aperol
• 1 oz white rum (we use Copalli, Denizen or Planteray 3 stars)
• Garnish: A few dashes of orange bitters, lemon wheel and 50/50 mix of grated cinnamon and nutmeg (do NOT forget this grated sprinkle, truly uplevels the whole drink!)

Stir and strain over ice into a Bah Humbug mug (or any other rocks-equivalent glass/mug). To zhuzh it up, use a large, clear ice cube and stamp — sprinkled spices will bring out the ice stamp and look elegantly appointed.

Our cinnamon syrup recipe: (Adapted from Smuggler's Cove)
The only difference in our recipe from the original linked here, is we add 2-3 tsp of ground cassia cinnamon once the sugar is completely dissolved (whisk quickly to distribute).