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Marky Mark's Funky Punch
[Photo: Naomi Bishop]
This punch, created by Jim Romdall at Seattle's Vessel, has a tropical flair owing to the passionfruit syrup (available online) and aged cachaça.
Bittermens Burlesque Bitters are available online.
About the author: Naomi Bishop is a Seattle based food writer and marketer. You can follow her explorations of cooking and culture around the world at @GastroGnome.
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Marky Mark's Funky Punch
About This Recipe
| Yield: | serves 1 |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| This recipe appears in: | 6 Great Punch Recipes from Seattle Bars |
Ingredients
- 1 1/2 ounces Novo Fogo aged cachaça
- 1/2 ounce Smith & Cross rum
- 3/4 ounces BG Reynolds' passionfruit syrup
- 3/4 ounces fresh lime juice from 1 lime
- 2 dashes Bittermens Burlesque Bitters
- 1 whole nutmeg (to grate)
Procedures
-
1
Combine cachaça, rum, passionfruit syrup, lime juice, and bitters in a cocktail shaker filled with ice. Shake until well chilled, about 15 seconds.
-
2
Strain into ice-filled serving glass, grate nutmeg liberally over the top and serve.
