Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead.
Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.
Send a tip to the Beaker & Gray bar staff via Venmo by searching @Joseph-Jebelean.
Un Poquito Maduro
Joseph Jebelean, Beaker & Gray | Miami, Florida
Beaker & Gray’s riff on the Daiquiri incorporates the flavors of coffee, pineapple and plantains for an even more tropical spin on the classic cocktail.
1 ½ ounces Bacardi Superior rum
½ ounce Bacardi 4 rum
1 ounce plantain syrup (see Editors’ Note)
½ ounce pineapple juice
½ ounce lime juice
2 dashes cafecito bitters (see Editors’ Note)
Garnish: anise salt (see Editors’ Note) and dehydrated lime wheel
Shake all ingredients and double-strain into a coupe glass over a large ice cube. Garnish with a pinch of anise salt and dehydrated lime wheel.
2 cups of brown sugar
2 cups of water
1 cinnamon stick, cracked
1 very ripe plantain, chopped into 1-inch pieces
Add water and sugar to a saucepan and boil until sugar is dissolved. Add ripe plantain and cinnamon stick and let simmer for 10 to 15 minutes. Let syrup cool to room temperature, then strain and label. Refrigerate until use.
Combine equal parts grated star anise and kosher salt.
Infuse 4 ounces of Angostura aromatic bitters with 4 ounces of your favorite coffee beans. Let stand overnight, then strain.