south pacific punch

2 oz Gold Puerto Rican Rum (Caliche Silver)
1 oz Dark Jamaican Rum (Smith & Cross)
1 oz Lime Juice
1 oz Orange Juice (Cara Cara)
1/2 oz Passion Fruit Syrup (BG Reynolds)
1/2 oz Falernum (BG Reynolds)

Shake with ice and pour unstrained into a pilsner glass (here, strained over crushed ice in a Tiki mug). Garnish with mint sprigs.

A few Tuesdays ago, I continued on with my Tiki trend by opening up Beachbum Berry's Remixed and deciding on the South Pacific Punch. The recipe dates back to the 1950s where it was created at the Bali Ha'i bar at The Beach in New Orleans. I decided to go a little overboard on the garnish and expound on the call for just mint sprigs; for a reverse (and close up) image of the lime flowers and orange peel stem (or lei necklace?), see this Instagram post.
The mint garnish on the South Pacific Punch contributed greatly to the drink's bouquet. On the palate, the caramel of the rums accompanied the orange, lime, and passion fruit flavors on the sip. Finally, the funky Jamaican rum and the falernum's clove stood out the most on the swallow.