Desmond's rum punch
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Lime juice; freshly squeezed |
| 2 | ounces | Sugar Syrup; Recipe follows |
| 1 | ounce | Over-proof white rum |
| 2 | ounces | Dark rum |
| 2 | drops | Angostura bitters |
| 1 | cup | Crushed ice |
| 1 | Fresh sugarcane swizzle stick | |
| ½ | cup | Sugar |
| ¼ | cup | Water |
Directions
SUGAR SYRUP
Combine all ingredients in a large cocktail shaker. Shake well to combine.
Pour into a glass. Garnish with swizzle stick.
SUGAR SYRUP Makes ¾ cup
Combine sugar and water in a small saucepan. Boil for 5 minutes. Let cool.
Store extra syrup in refrigerator, and use as needed.
NOTES : Most of the world's rum, a by-product of sugarcane production, comes from the Caribbean. And Jamaica, an island known for its dark, rich varieties, produces some of the finest rums you'll ever taste. You may have sampled rum punch over the years, but few are as memorable as the one made by Desmond Young at the Strawberry Hill resort in Jamaica. Desmond, a fifty-year-veteran bartender, uses two kinds of rum in his signature drink--a dark rum and a rather potent white rum, that, at 126 proof, adds a real kick to this cocktail.
Recipe by: Martha Stewart
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 6, 1998