Eureka Tiki Punch

Ingredients

• 1 tablespoon angostura bitters 
• 2.5 cups chartreuse yellow
• 40 servings ice for garnish
• 10 cups ginger ale (such as Fever-Tree)
• 2.5 cups honey 
• 1 cup ice water 
• 40 servings lemon wheels for garnish
• 7.5 cups juice of lemon freshly squeezed
• 7.5 cups light-bodied aged amber rum (such as Appleton Estate Reserve)
• 40 servings mint sprigs fresh for garnish
• 2.5 cups water 
• 1 large several smaller blocks 
• 1 large several smaller blocks 

Equipment

• bowl
• sauce pan
• ladle
• tongs

Directions

1. In a small saucepan, combine the honey and water and cook over low heat, stirring constantly, until thoroughly blended.
2. Let cool to room temperature.
3. In a container that holds at least 9 quarts, combine the honey mixture, rum, lemon juice, Chartreuse, water, and bitters and stir until thoroughly blended. Cover and chill for at least 2 hours.
4. To serve, pour the mixture into one or more punch bowls.
5. Pour in the ginger ale and stir gently.
6. Add the ice and garnish with lemon wheels, mint sprigs, and edible flowers. Ladle into tiki mugs.
7. Want to set this baby on fire? Here's Martin Cate's recommended technique: You'll need a 1-inch square of white bread, left out to dry overnight. Soak the bread in lemon extract, then place it in a hollowed-out lime hull. Float the lime hull in the punch and use a long match or lighter to set it on fire. This will create a dramatic tall yellow flame. Just be sure to have a pitcher of water and tongs on hand! If the bread starts to blacken and smell like toast, grab it with the tongs and dunk it in the water to extinguish the flame.
8. Reprinted with permission from Cocktails for a Crowd: More than 40 Recipes for Making Popular Drinks in Party-Pleasing Batches by Kara Newman. Text copyright © 2013 by Kara Newman; photographs copyright © 2013 by Teri Lyn Fisher. Published by Chronicle Books, LLC.