Jasper's Rum Punch
Ingredients
- 1 1⁄2 oz Overproof white rum
- 1 oz Lime juice
- 3⁄4 oz Sugar syrup 'rich'
- 2 dash Angostura Aromatic Bitters
- 1 pinch Freshly grated nutmeg
Method
Glassware:
Serve in a Highball (max 10oz/300ml)
Prepare:
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of speared lime slice wheel & Luxardo Maraschino Cherry (sail) and mint sprigs.
Method:
- POUR all ingredients into chilled glass.
- Two-thirds fill glass with crushed ice and SWIZZLE.
- Add more crushed ice to fill glass and SWIZZLE some more.
Garnish:
- Garnish with speared lime wheel & cherry (sail) and mint sprigs bouquet.
History:
Adapted from a recipe created by Jasper Le Franc at Bay Roc Hotel in Montego Bay, Jamaica, and first published in Ted Haigh's book Vintage Spirits and Forgotten Cocktails. Haigh was given the recipe by renowned rum collector Stephen Remsberg, who in turn acquired the recipe from Jasper Le Franc at the Bay Roc Hotel bar.
Review:
Make in a 10oz highball (not a 12oz+ Collins) and this is an assertively punchy cocktail with funky rum notes to the fore. And it's all the more delicious and satisfying for it!
