This new tiki-style punch was the official cocktail of the 2010 Tales of the Cocktail conference in New Orleans. The blend of rums is critical: The recipe calls for an aged rum, such as Appleton VX or Chairman's Reserve; an aged rhum agricole, such as Rhum Clement or Neisson; and a dark, molasses-based rum such as Cruzan Black Strap, which is available at Ace Beverage in Northwest Washington (202-966-4444).
The orgeat (almond) syrup is available at some Mediterranean markets; syrup made by Fee Brothers can be ordered online through Amazon.com.
- 3/4 ounce aged rum
- 3/4 ounce aged rhum agricole
- 1/2 ounce Grand Marnier
- 1/3 ounce orgeat syrup (see headnote)
- 1/3 ounce falernum, preferably John D. Taylor's Velvet Falernum
- 3 dashes absinthe
- 1/2 ounce freshly squeezed lime juice
- 1/2 ounce freshly squeezed lemon juice
- Crushed ice
- 1/2 ounce grenadine
- 1/2 ounce dark rum, preferably Cruzan Black Strap
Combine the rum, rhum agricole, Grand Marnier, orgeat syrup, falernum, absinthe and juices in a Collins or highball glass (or tiki mug) and fill with crushed ice. Swizzle the drink well to mix and to frost the glass, then add the grenadine.
Overfill the glass with crushed ice, then pour in the dark rum.
From Evan Martin at Naga Cocktail Bar in Bellevue, Wash.
Tested by Michael Taylor.
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