This beverage was first served in the 1930s in New Orleans and is still popular on Bourbon Street today. It is traditionally made with passion fruit syrup, but grenadine may be used instead.

12 ounces light rum
12 ounces dark rum
10 ounces passion fruit syrup (or grenadine)
10 ounces fresh orange juice
10 ounces fresh lime juice
3 tablespoons superfine sugar
1 large orange, sliced into wheels
2 dozen ice cubes
fresh basil leaves
Combine the first six ingredients in a punch bowl; stir well to dissolve sugar. Add orange slices and ice. To serve, ladle punch into a punch glass or cup. Garnish with a basil leaf.

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Herbal Happy Hour - 2015: Party Flavors
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