Cana Rum Bar's Jitterbug Perfume Punch

[Photograph: Rebecca Fishman]

This floral punch combines plenty of soft layered jasmine flavor with a bit of hefty funk from Jamaican rum.

Recipe from Cana Rum Bar in Los Angeles.

Notes: To infuse a whole bottle of rye, use 1/4 cup of jasmine flowers. To make honey syrup, dissolve 3 parts clover honey in 1 part hot water.

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Cana Rum Bar's Jitterbug Perfume Punch

About This Recipe

Yield:about 5
Special equipment:immersion blender


  • 1 tablespoon dried jasmine flowers
  • 6 ounces Bulleit rye
  • 2 ounces Appleton 12 year rum (or 1 ounce Smith and Cross and 1 ounce Coruba rums)
  • 1 ounce Amaro Montenegro
  • 2 ounces fresh grapefruit juice
  • 2 ounces fresh lime juice
  • 2 ounces honey syrup (see notes)
  • 4 strawberries
  • 10 ounces crushed ice
  • Large block of ice
  • Garnish: grapefruit slices and sliced strawberries


  1. 1

    In a sealable jar, add jasmine flower to rye and shake. Let soak 1 hour and taste for strength—you can strain immediately or leave it to infuse several hours, depending on the strength of your jasmine. Once infused, double strain rye.

  2. 2

    Stir together infused rye, rum, Amaro Montenegro, grapefruit juice, lime juice, and honey syrup. Add strawberries and crushed ice and blend with immersion blender until frothy.

  3. 3

    Pour into punch bowl over large block of ice. Garnish with grapefruit and strawberry slices.

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