Evil Dead Punch

6 ounces Santa Teresa 1796 rum
3 ounces Bonal Gentiane-Quina
3 ounces St-Germain
¾ ounce Rothman & Winter apricot liqueur
½ ounce Donn’s Spices #2 (see below)
3 ounces fresh lime juice
3 ounces fresh orange juice
½ ounce Cane Sugar Syrup (see below)
½ ounce Ginger Syrup (see below)
3 dashes Angostura bitters
Cold seltzer
Garnish: Mint bouquet, lime wheels and orange wheels

Cocktail mug method: In a pitcher, combine all of the ingredients (except the seltzer). Fill the pitcher three-quarters full with ice cubes, and stir to combine. Fill a Large Conjoined Skull mug (or other large mug or serving vessel) with crushed ice, then strain the punch into the mug. Top with seltzer, garnish with a mint bouquet and citrus wheels, and serve with straws.

Punch bowl method: In a pitcher, combine all the ingredients (except the seltzer). Fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with 6 ounces of seltzer. Garnish with lime and orange wheels and serve with a ladle and punch glasses. 

Donn’s Spices #2: Combine equal parts Vanilla Syrup (see below) and 1 part St. Elizabeth Allspice Dram.

Vanilla Syrup: Combine 250 grams simple syrup with 1 gram vanilla extract.

Cane Sugar Syrup: Combine 2 parts unbleached cane sugar with 1 part water in a blender and blend until the sugar has dissolved.

Ginger Syrup: Combine 100 grams fresh ginger juice with 150 grams unbleached cane sugar in a bowl and whisk until the sugar has dissolved.