Gartending: Rum Punch
[image error]
For the Spring and Summer growing season, we bring you a new feature at Beekman 1802, the Soused Gnome. He’ll teach you how to “gartend”–create perfect seasonal cocktails using fresh ingredients from the garden.
Rum punches are as easy of a cocktail to build as any in my pantheon of quick and easy drinks. The Rum Punch is called a punch because of the addition of citrus juices. The Soused Gnome is particularly fond of the Rum Punch because with the addition of freshly squeezed (highly suggested) fruit juices, these cocktails can truly sing a passionate song that may not be remembered the next day!
I’ve taken the time to concoct a seriously strong Rum Punch that speaks clearly of the garden and ingredients that are easily sourced.
The Rum Punch is a fun drink to make in a batch. You can serve it in a Punchbowl! A punchbowl is a great way to bring a crowd together with long straws and a big thirst.
Smuggler’s Cove, the famous Tiki Bar located in San Francisco serves their Rum Punch with as many straws as are needed to get the job done.
Be it two or more straws- everyone is going to get soused!
The (Soused) Gnome Knows Cocktail (a lovely Rum Punch)
Will slosh about 10 or more persons easily (so please, be careful!)
Ingredients:
½ 750 ml. Bottle Ron Atlantico Platino
½ 750 ml. Bottle Mount Gay Extra Old Rum
½ 750 ml. Bottle of Over-proof Rum like Wray and Nephew
Coconut Water ice – Freeze sweetened coconut water in an ice cube tray
2 Cups each freshly squeezed lime, orange, grapefruit and passion-fruit juices
2 cups Coconut milk (sweetened)
Fresh Nutmeg (to finish)
Fresh Mint from your garden
Preparation:
Muddle mint in the bottom of your mixing bowl to release essential oils
Add liquors, stir
Add juices and coconut milk, then stir to combine
Add Coconut Water ice, stir grate nutmeg over top & garnish with lemon zests and fresh mint for a frosty finish!
Serve with long party straws and play funky Tiki-Bar music!
Warren Bobrow is the Food and Drink Editor of the 501c3, non profit Wild Table on Wild River Review located in Princeton, New Jersey. He has published over three hundred articles in about three years on everything from cocktail mixology to restaurant reviews and travel articles. Learn more from his website, The Cocktail Whisperer, or by visiting his blogs at The Daily Basic, Foodista, and Williams-Sonoma
