June 28 is the grand reopening of the 22-room hotel in Shadyside that was purchased by the Priory Hospitality Group last year.
CRANBERRY RUM PUNCH
Spiced rum, earthy and aromatic, is a cold-weather favorite, and great for holiday punches. This punch recipe, while served cold, delivers a lot of the flavor and spice that you might expect from a hot punch or a mulled cider. The original Food Network recipe calls for chopped ginger in the syrup, but we've left that out in this version.
-- Bill Toland
- 4 small "cutie" clementine oranges, zested
- 4 cinnamon sticks
- 10 whole cloves
- 2/3 cup water
- 2/3 cup sugar
- A few shakes of nutmeg
- 12-ounce bag fresh cranberries
- 25-ounce bottle sparkling cider or apple juice, chilled
- 8 cups cranberry juice cocktail, chilled
- 1-liter bottle club soda
- 4 cups spiced rum
Zest the clementine rinds, then set the oranges aside. Bring the orange zest, cinnamon sticks, cloves, water, sugar and nutmeg to a boil in a saucepan. Keep stirring until the sugar has dissolved. Reduce the heat and then simmer, covered, 5 minutes. Remove from the heat and let steep, uncovered, for up to an hour, creating a syrup. (If you already have simple syrup on hand, just use a cup or so of that in place of the water and sugar.)
While that's steeping, puncture some holes in the zested oranges and stick whole cloves into the holes. Put the clove-studded oranges and the cranberries in a punch bowl.
After the syrup has steeped, either strain it through a fine-mesh sieve into a bowl, discarding the solids, or pour the pan, cloves and all, into a punch bowl. If you're putting the cloves into the punch, be sure to warn guests.
Combine the remaining ingredients with the spiced syrup in a punch bowl and stir. Add ice before serving. The cranberries and oranges should float to the top of the bowl.
-- Food Network