DARK AND STORMY DEATH PUNCH
1 20-ounce can lychees
2 tablespoons fresh ginger, minced
16 maraschino cherries
1/4 cup sugar
1/2 cup lime juice
12 to 14 ounces of dark rum
3 12-ounce bottles of ginger beer
In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
Meanwhile, stuff 16 lychees with maraschino cherries. Set each lychee in the cup of a mini muffin pan, or in an ice cube tray.
Strain the lychee ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.
Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice filled glasses.
Recipe adapted from Food and Wine, October 2011