King Cake Punch

Matthew Kelly / Supercall

Mardi Gras might bring to mind beads, booze and another more NSFW B-word, but for those in the know, king cake is the real, well, king of the debaucherous holiday. For those unfamiliar with the classic Fat Tuesday dessert, king cake is a circular, buttery, brioche-style cake, glazed with a sweet icing and showered in purple, yellow and green sugar. According to lore, if a king cake is consumed too early before Mardi Gras, that year’s festivities will be cursed with rain. An even more bizarre tradition is hiding a small baby figurine inside the cake. Whoever gets the baby in their slice
“gets” to make or buy next year’s cake and host the annual party.

In honor of the traditional cake, we created this party-sized cocktail. Like the dessert, it’s a creamy, cinnamon-spiced treat. Unlike the dessert, it’s spiked with both rum and rye whiskey (two full bottles’ worth). It even comes with a baby doll frozen in ice.

King Cake Punch

FLAVOR PROFILE
Sweet
STRENGTH

INGREDIENTS

  • 1 750-ml bottle of Dark Rum
  • 1 750-ml bottle of Rye Whiskey
  • 2 6-oz cans lemonade
  • 6 oz water
  • Don’s Mardi Gras Mix
  • Grated Nutmeg, for garnish
  • Grated Cinnamon, for garnish
  • Lemon Zest, for garnish
  • Baby doll, for garnish (optional)

INSTRUCTIONS

Step one

In a large tupperware, add a medium-sized plastic baby doll and fill with hot water. Place in freezer at least 24 hours prior to making your punch.

Step two

In a punch bowl combine Don’s Mardi Gras Mix with the rum and whiskey. Mix thoroughly with a ladle.

Step three

Add the baby doll ice cube, then garnish the punch with freshly grated nutmeg, cinnamon and lemon zest.

Step four

Pour yellow, green and purple sugar on three separate plates. Juice two lemons on another plate. Dip the punch glasses in the lemon juice and then in the colored sugar to rim.

Step five

To serve, rim individual glasses with colored sugar, then ladle in punch.

Contributed by Supercall