Agricole Rhum Punch

Adapted from The Slanted Door by Charles Phan

photo: Ed Anderson
ed anderson rhum punch slanted door

“One of sour, two of sweet, three of strong, four of weak” is the recipe for Victorian-era punch. In this rustic punch we use 100-proof Martinique rum and flavor the drink with the Christmas spices nutmeg and allspice. Allspice dram, historically known as pimento dram, is made by macerating allspice with rum and sugar.

Reprinted with permission from The Slanted Door by Charles Phan © 2014. Published by Ten Speed Press. Photography © 2014 by Ed Anderson.

Ingredients

Serving: 1

  • 2 ounces rhum agricole, preferably La Favorite Ambré or Neisson Élevé Sous Bois)
  • 2 ounces rhum agricole, preferably La Favorite Ambré or Neisson Élevé Sous Bois)
  • 1 ounce lime juice
  • 1 ounce lime juice
  • 1/2 ounce Martinique cane syrup (or 3/4 ounce simple syrup, 1:1, sugar:water)
  • 1/2 ounce Martinique cane syrup (or 3/4 ounce simple syrup, 1:1, sugar:water)
  • 1/8 ounce allspice dram, preferably St. Elizabeth's
  • 1/8 ounce allspice dram, preferably St. Elizabeth's

Garnish: freshly grated nutmeg and an orange slice

Directions
  1. Combine all ingredients in a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Pour all of the contents into a rocks glass.
  4. Garnish with freshly grated nutmeg and an orange slice.

Tagged: Erik Adkins, punch, rhum agricole, San Francisco, The Slanted Door

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