Wednesday, January 9, 2013

marky mark's funky punch

1 1/2 oz Aged Cachaça (Seleta)
1/2 oz Smith & Cross Rum
3/4 oz B.G. Reynold's Passion Fruit Syrup
3/4 oz Lime Juice
2 dash Bittermens Burlesque Bitters

Shake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.

Two Wednesdays ago, I decided to make one of the Seattle punch recipes from an article in SeriousEats. As a pun on the early 1990s hiphip group, the Marky Mark's Funky Punch by Jim Romdall of Vessell stood out despite the name. With a mixed spirit base of cachaça and Smith & Cross Rum, the funk was definitely in this punch.
vessel seattle jim romdall
The funky rum and cachaça aroma was spiced by the nutmeg and brightened by the citrus. A grassy lime and passion fruit sip was followed by the funky sugar cane spirits that were smoothed out by the passion fruit syrup. A touch of pepper heat from the bitters finished off the swallow.


Unknown said...

It can't be "Marky Mark's funky punch" if it doesn't involve Cutty Sark imbibed after dark in the park....

Dagreb said...

"Dark in the park"? All that sweet green icing...

frederic said...

What about Clark the Aardvark?