We were very excited that our own Erick Castro had his Tropical Honey Punch featured in Food & Wine‘s 2013 Cocktail book. Click through to check out the recipe:

[wpcol_1half id=”” class=”” style=””]8  ounces London Dry Gin
4  ounces aged rum, preferable Jamaican
4  ounces Velvet Falernum (clove-spiced liquer)
6  ounces fresh lemon juice
1/2  cup honey syrup (1/3 cup honey mixed with 2 tablespoons plus 2 teaspoons warm water)
8  dashes Angostura bitters
1  big block of ice, plus 8 large cubes for serving
8  ounces chilled sparkling water
8  lemon wheels, 8 pineapple spears and cinnamon, for garnish
[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=””]In a punch bowl, combine all of the ingredients except the ice, sparking water, and garnishes. Refrigerate the punch until chilled, about 2 hours. Stir the punch well, then add the big block of ice and the sparkling water. Ladle each drink into a chilled rocks glass over 1 large ice cube. Garnish each drink with 1 lemon wheel, 1 pineapple spear and a pinch of cinnamon.[/wpcol_1half_end]