Serious Eats: Recipes

Kenny McCoy's Peg Leg Punch

[Photo: Robyn Lee]

Brugal Extra Dry Rum meets Cocchi Americano and Gran Classico in this punch from Kenny McCoy of Ward III and The Rum House. If you're used to thinking of rum punches as sugary, tropical concoctions, this will change your mind. Top off with champagne to taste.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. The ice is an important part of the recipe here—not only to chill, but to add water through ice melt, bringing the proof of your punch down to a party-friendly strength.

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