June Cocktail of the Month: Jasper’s Rum Punch

It’s summer now, and that means we’re all wishing we were on a beach (not that we aren’t wishing that the rest of the year!). For those of us landlocked and working, here’s a classic tiki recipe for a quick getaway in a glass.

THE GOODS

  • 2 oz Wray & Nephew Jamaican Rum (Also very nice with an aged rum such as Brugal 1888. Avoid light rum for this drink!)
  • 2 oz Jasper’s Mix*
  • 3–5 dashes Peychaud’s bitters

************************************************

  • Combine the rum and Jasper’s Mix
    and shake, then pour over crushed ice
    in your favorite glass.
  • Add the Peychaud’s to your liking.
    Garnish with a generous mint sprig
    and a lime wheel.

*Jasper’s Mix Mix:

  • 4 cups fresh lime juice, 4 cups sugar, 1 oz Angostura bitters, and 1 teaspoon grated nutmeg. Cook until the sugar is dissolved. Fine strain and allow to cool before using.

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