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Cocktails

Marky Mark's Funky Punch

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Marky Mark's Funky Punch

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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. 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. 2

    Strain into ice-filled serving glass, grate nutmeg liberally over the top and serve.

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