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All cocktails Jasper's Rum Punch

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Jasper's Rum Punch

Long drinks and highballs · Nightcap/sipping · Spirit-forward

4.8 26 ratings

Favorite

Ingredients

1 1/2 oz White overproof rum
1 oz Lime juice
3/4 oz Sugar syrup 'rich' (2:1)
2 dash Aromatic bitters
1 pinch Freshly grated nutmeg

How to make

Serve in a highball (max 10oz/300ml)

Prepare

  1. 1 Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
  2. 2 Prepare garnish of speared lime slice wheel and Luxardo Maraschino Cherry (sail) and mint sprigs.

Method

  1. 3 POUR all ingredients into chilled glass.
  2. 4 Two-thirds fill glass with crushed ice and SWIZZLE.
  3. 5 Add more crushed ice to fill glass and SWIZZLE some more.

Garnish

  1. 6 Garnish with speared lime wheel and cherry (sail) and mint sprigs bouquet.

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History

Prepared in a 10oz highball (not a 12oz+ Collins), this is an assertively punchy cocktail with funky rum notes prominent. It is all the more delicious and satisfying for it.

This cocktail is adapted from a recipe by Jasper Le Franc, originally created at the Bay Roc Hotel in Montego Bay, Jamaica. It was first published in Ted Haigh's book Vintage Spirits and Forgotten Cocktails. Haigh received the recipe from Stephen Remsberg, a noted rum collector, who had obtained it directly from Jasper Le Franc at the Bay Roc Hotel bar.

Created by Jasper Le Franc