Yield 32 Servings
3/4 c light brown sugar,Packed
1 3-inch piece fresh ginger
2 T peppercorns,whole
1 T allspice,whole
4 cinnamon sticks
2 c water
1 large block of ice
26 oz dark caribbean rum
26 oz vodka
2 c orange juice
1/2 c pineapple juice
10 flowers,see note
10 lemon,Slices
Peel ginger and slice thinly. In a 1-quart saucepan, combine brown sugar, ginger, peppercorns, allspice, cinnamon sticks and water. Bring to boil; then reduce heat and simmer, uncovered, 30 minutes. Strain, discarding spices; chill. If made ahead, set aside until ready to use. To prepare punch for serving place ice block (should be 2 quarts) in punch bowl. Add chilled syrup, rum, vodka, orange juice and pineapple juice. Taste and add more juices, if desired. Poke stem of each flower through the center of a lemon slice; float slices atop punch. Serve each drink over ice cubes.
