Barbadian Gin Punch

1 750-ml. bottle genever
3 cups fresh or unsweetened coconut water
¾ cup fresh lime juice (the juice of approximately 6 limes)
¾ cup rich Demerara syrup (2:1 sugar to water)
2¼ cups cold water
24 dashes Angostura bitters (optional)
1 quart-sized block of ice
Tools: quart-sized container, punch bowl, ladle
Glass: punch

Fill a quart-sized metal or plastic container with water and freeze overnight. Strain the lime juice to remove pulp. In a three-quart bowl, combine the punch ingredients and stir. Keep refrigerated until ready to serve, then remove the ice block from the freezer, running hot water over the bottom to release it from its container, and place it in the bowl. Ladle the punch into small cups.

Learn more about the origin of Barbadian punch from David Wondrich.