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 Monkey’s Tail bar staff via Venmo by searching @monkeystailhou.
Gregory Perez, Monkey’s Tail | Houston, Texas
This decadent cocktail is inspired by its creator’s two favorite desserts: pastel de tres leches and rum cake. Calling on Santa Teresa 1796 rum, a housemade tres leches blend and pineapple-strawberry syrup, this is a liquid shortcut to an after-dinner treat.
2 ounces tres leches blend (see Editors’ Note)
1 ¼ ounces pineapple-strawberry syrup (see Editors’ Note)
1 ½ ounces Santa Teresa 1796 rum
Garnish: maraschino cherry and grated nutmeg
Add all ingredients into a shaker with ice. Hard-shake for 20 seconds, then dirty-dump into a rocks glass. Garnish with a maraschino cherry and grated nutmeg.
Tres Leches Blend
6 ounces whole milk
4 ounces evaporated milk
5 ounces sweetened condensed milk
Combine milks in an airtight container. Stir contents until well-blended, then seal and refrigerate. Shake or stir before using.
720 grams of pineapple juice
400 grams of water
400 grams of granulated sugar
450 grams of diced strawberries
Combine pineapple juice, water and sugar in a pot over medium heat, stirring until the sugar is dissolved and the mixture is homogeneous. Bring to a simmer, and add strawberries. Stir occasionally for 20 minutes. Pass the mixture through a sieve into a metal bowl, then place bowl with syrup into an ice bath to shock. Bottle in an airtight vessel and refrigerate.
Order ingredients for this cocktail for delivery via Drizly.