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 Paradise Lounge bar staff via Venmo by searching @Taylor-Adorno.
Paradise Punch
Taylor Rae Adorno, Paradise Lounge | Queens, New York
This Paradise Lounge original features a rum blend of Banks 5, Banks 7 and Santa Teresa 1796. The marriage of guava and cinnamon-vanilla syrup with the bright acidity of lime juice makes for a balanced and complex rum punch.
2 ounces rum blend (1 ounce Santa Teresa 1796, ¾ ounce Banks 7, ¼ ounce Banks 5)
2 ounces guava nectar, preferably Goya
1 ounce fresh lime juice
¾ ounce cinnamon-vanilla syrup (see Editors’ Note)
¼ ounce cane syrup
3 dashes of Angostura bitters
2 ounces soda water
Garnish: tropical garnish (umbrella, lime wheel, swizzle stick, etc), grated cinnamon
Add all ingredients save for soda water to tin and shake with ice. Add 2 ounces of soda water to the tin and roll the drink back and forth between the small and large tins. Reserve the ice that was used for shaking the drink (we call it a "shake and save") and pour into your favorite tiki mug. Garnish with fresh grated cinnamon and any tropical garnishes desired.
Editors’ Note
Cinnamon-Vanilla Syrup
6 ounces water
12 ounces demerara sugar
2 cinnamon sticks
1 teaspoon of vanilla extract
Bring water with cinnamon sticks to a simmer. Add sugar and vanilla extract until fully dissolved. Strain and let cool before using.
Order Banks 5, Banks 7 and Santa Teresa 1796 for this recipe via Drizly.
