Eureka Tiki Punch

• 20 ounces (2 1/2 cups) honey
• 20 ounces (2 1/2 cups) water
• 60 ounces (7 1/2 cups) light-bodied aged amber rum (such as Appleton Estate Reserve)
• 60 ounces (7 1/2 cups) freshly squeezed lemon juice
• 20 ounces (2 1/2 cups) Yellow Chartreuse
• 8 ounces (1 cup) ice water
• 1 tablespoon plus 3/4 teaspoon Angostura bitters
• 80 ounces (10 cups) ginger ale (such as Fever-Tree)
• 1 large ice block or several smaller blocks
• Lemon wheels, for garnish
• Fresh mint sprigs, for garnish
• Edible flowers, for garnish

1. In a small saucepan, combine the honey and water and cook over low heat, stirring constantly, until thoroughly blended. Let cool to room temperature.
2. In a container that holds at least 9 quarts, combine the honey mixture, rum, lemon juice, Chartreuse, water, and bitters and stir until thoroughly blended. Cover and chill for at least 2 hours.
3. To serve, pour the mixture into one or more punch bowls. Pour in the ginger ale and stir gently. Add the ice and garnish with lemon wheels, mint sprigs, and edible flowers. Ladle into tiki mugs.

honey, water, lightbodied aged amber rum, freshly squeezed lemon juice, water, bitters, ginger ale, blocks, lemon wheels, mint sprigs, flowers

Taken from www.epicurious.com/recipes/food/views/eureka-tiki-punch-51172020 (may not work)