Episode 64: Mezan XO

5 Minutes of Rum episode 64: Mezan XO, porter, and the Blow My Skull punch.

Deschutes Public House in Portland, OR.

Look at the creamy head on that stout!

Blow My Skull punch
3/4 cup of demerara sugar
1 quart (4 cups) of boiling water
16 oz of Jamaican pot-still rum (Mezan XO)
16 oz porter (Deschutes Black Butte Porter)
8 oz brandy (Christian Brothers)
6 oz fresh lime juice

In a large, sealable vessel combine the boiling water and sugar, stirring to dissolve the sugar. Add the remaining ingredients, except the porter. Seal the vessel, and refrigerate for many hours. Or at least as many hours as you have. When you are ready to serve, pour the mixture out into a punch bowl or other appropriate serving vessel and then add the porter. If you have a large block of ice, add it. Ladle the punch into small cups with ice. To scale it up, simply do some basic multiplication.