Gun Club Punch No.1
Ingredients
- 5⁄6 oz Bacardi Carta Blanca Superior White Rum
- 5⁄6 oz Myers's Original Dark rum
- 1⁄3 oz Orange Curaçao liqueur
- 1⁄6 oz Monin Grenadine Syrup
- 1⁄6 oz Sugar syrup 'rich'
- 1 1⁄2 oz Pineapple juice
- 2⁄3 oz Lime juice
Method
Glassware:
Serve in a Cartridge mug or Collins glass
Prepare:
- Select and pre-chill a CARTRIDGE MUG OR COLLINS GLASS.
- Prepare garnish of fruit stick (skewered pineapple cubes & Luxardo Maraschino Cherry) and mint sprigs.
Method:
- SHAKE all ingredients with ice.
- STRAIN into mug or glass filled with crushed ice.
Garnish:
- Garnish with fruit stick and mint sprigs bouquet.
- Serve with a straw.
Nutrition:
One serving of Gun Club Punch No.1 contains 190 calories
History:
Victor Bergeron specified that this cocktail should be served in one of his bespoke green cartridge mugs (pictured here). This recipe is adapted from Trader Vic's Bartender's Guide (1972 revised edition).
Review:
Rum-laced fruit, as with most Trader Vic classics, balanced rather than sweet.
