Cana Rum Bar's Jitterbug Perfume Punch Recipe
[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.
- Yield:about 5
Ingredients
- 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
Directions
-
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.
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.
Pour into punch bowl over large block of ice. Garnish with grapefruit and strawberry slices.
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