Rumbustion Punch
1 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.25 oz
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
1 oz
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
1 dash
A brand of anise-flavored liqueurs originally produced in New Orelans as an absinthe-substitute; the main difference being its lack of wormwood.
1 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Multiply the ingredient quantities by the number of guests. Combine all the ingredient except the ice in a beverage dispenser or other sealable container and whisk together. Chill for 1-2 hours prior to serving. Add large blocks of ice to dispenser or serve over a large block or smaller blocks of ice in a punch bowl. #batch #ontherocks #makeinadvance
Sweet
Herbal