Rumshack Punch
Shake ∙ 3 min ∙ 15.1% ABV ∙
The Rumshack Punch shakes navy and overproof rum with peach, pineapple, lime and grenadine, strained over ice in a Collins glass. Bright and tart up front with a fruity sweetness trailing behind, this stays crisp and refreshing thanks to a bracing rum backbone that lingers warm on the finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Navy rum 20 mlWhite overproof rum 20 mlPeach purée 15 mlPeach schnapps 10 mlLime juice 20 mlPineapple juice 40 mlGrenadine syrup 10 ml
- Fine strain into the ice-filled glass
- Garnish with a pineapple wedge, a lime wheel and a mint sprig
- Note: Can be scaled up and served from a punch bowl or a large pitcher
Tips
- Pre-chill the glass before building so the fine-strained pour stays cold without extra dilution from stray ice.
- Scaling up for a punch bowl works well, but keep the two rums measured precisely so the overproof rum does not dominate a larger batch.
- Shake hard and fine-strain to keep the pineapple pulp and pith out of the finished pour.
History
Rumshack Punch is a modern tiki-style punch created by British bartender Dick Bradsell in the 1990s in London. Bradsell, credited with shaping London's cocktail revival of that era through drinks such as the Espresso Martini and the Bramble, built this one around a mix of navy-strength and overproof white rum with peach and pineapple, in the tradition of Caribbean rum punches he and his contemporaries were revisiting during the decade's cocktail renaissance.
