Tapa Punch
4.2 18 ratings
Ingredients
How to make
Serve in a tiki mug or collins glass
Prepare
- 1 Select and pre-chill a TIKI MUG OR COLLINS GLASS.
- 2 Prepare garnish of icing sugar dusted mint sprigs bouquet, grated nutmeg and Luxardo Maraschino Cherry skewered with a paper parasol.
Method
- 3 POUR all ingredients into a glass or mug.
- 4 Two-thirds fill glass with crushed ice and SWIZZLE.
- 5 Add more crushed ice to fill glass and SWIZZLE some more.
Garnish
- 6 Garnish with icing sugar dusted mint sprigs bouquet, grated nutmeg and cherry skewered with a paper parasol.
- 7 Serve with a straw.
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Flavour profile
50.0% alc./vol. · 1.5 standard drinks · 207 calories
History
A peachy rum sour, served swizzle-style. Citrus provides balance to the rums, whose fruity funk is enhanced by peach liqueur.
South Pacific islanders create a distinctive bark cloth known as 'Tapa,' which frequently adorns the walls and ceilings of Tiki bars. The Tapa Tower, constructed in 1958 to accommodate the increasing influx of visitors to the Hawaiian Village in Hawaii, received its name from this very material. Shortly after the tower's completion, around 1959, the Tapa Punch emerged, devised by Harry K. Yee, who served as the Hawaiian Village's head bartender. After being lost for a period, the cocktail's recipe was rediscovered in 2008 by Jeff Isbister, the beverage director at the Royal Kona Resort. He found it among old documents during a bar renovation project. The complete narrative and the specific recipe (detailed further down) were subsequently documented by Jeff Berry in his 2017 publication, Beachbum Berry's Sippin' Safari. The Tapa Punch holds a notable place in history because Harry K. Yee asserted it was the initial cocktail ever adorned with a paper parasol, thereby originating the category of beverages now commonly referred to as "umbrella drinks." TAPA PUNCH 3 ounces dark Jamaican rum 1 ounce white Puerto Rican rum ½ ounce peach-flavored brandy 3 ounces sweet & sour mix ¼ ounce fresh lime juice Fill a 14-ounce Tiki mug with crushed ice, then add ingredients and stir to chill. Garnish with pineapple wedge, cocktail cherry, vanda orchid, and paper parasol. The subsequent recipe presented here is an adaptation derived from one crafted by, and generously provided by, Brendan Kavanah, a fellow Discerning Drinker, in January 2024. TAPA PUNCH 1 Lime wedge (1/6 of a lime) 3/4 oz Lime juice 3/4 oz Lemon juice 1 1/2 oz 1:1 Simple syrup 3 oz Blended dark rum (1 1/2 oz Plantation Dark, 3/4 oz Myers Dark Jamaican, 3/4 oz Hamilton 86) 1 oz Unaged overproof Jamaican rum 1/2 oz Peach liqueur (Rothman & Winter) 2 dashes Angostura bitters 5 drops 20% Saline Glass: 16 oz Collins glass/Tiki mug Garnish: Mint sprig, Nutmeg dusting, Yellow parasol with skewered Maraschino cherry Method: Add lime wedge to frozen Collins glass and muddle thoroughly. Add all other ingredients to glass and fill most of the way with crushed ice. Swizzle ingredients until chilled, top with more crushed ice, add straw, and garnish.
Created by Harry K. Yee