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Hi-Pitch Punch Recipe

Miguel Figueredo

Here is the recipe that I will be featuring in one of the new drink menus at Paradisus Palma Real Hotel in Punta Cana. It is rum based without complications – simple and effective. Like an antique it doesn´t mess with a good foundation and is inspired by the great classics. It takes a drink like the Daiquiri to a stage of —even more classic— punch. It actually works beautifully both as a one serve drink, as well as a bowl of punch. Just adjust the amount of ingredients to your batch size to preserve balance. Oh, this is what I call pure joy!

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Hi-Pitch Punch

 

Glassware: coupe cocktail glass

Method: shaken, hard!

Garnish: dash of Angostura bitters and 1 fresh sage leaf

Ingredients:

45 ml aged Caribbean Rum

22 ml white grapefruit juice

10-15 ml Orgeat syrup

1 piece (4 g) of fresh ginger (mix it)

 

NOTE: substituting Orgeat with cinnamon syrup (1:1) works great too, but be careful as not everyone likes cinnamon.

 

 

‘The views expressed above are the opinions of the writer and do not necessarily represent the views of WIRSPA Inc’.

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