The punch bowls at the revived TIKI BAR at The Waldorf are alight with excitement. Jennifer Gauthier photo
• 5 oz aged rum
• 2 oz cognac
• 6 oz falernum
• 6 oz oleo saccharum (see note)
• 3 oz pineapple juice
• 8 oz sparkling wine
Build all ingredients in punch bowl and add king cubes. Garnish with fresh mint and slices of orange or lemon. To ignite: Pour overproof rum on a dehydrated orange slice or into a hollowed-out half lime shell and place on top of the punch. Light with a match and sprinkle cinnamon over flame. When flame goes out, serve in punch cups. Serves 6.
Note: Oleo saccharum means “sweet oil” and is a powerful flavour enhancer for cocktails. To make it, zest 6 lemons and 6 oranges with a vegetable peeler, making sure to avoid the pith, and place the strips of zest in a bowl. Toss with 0.75 cup sugar and let sit for up to 1 day then strain. You should have about 0.75 cup (6 oz) of oil.
—Recipe from TIKI BAR at The Waldorf
