20 mL (2/3 oz) Lime Juice
15 mL (1/2 oz) Grenadine
5 mL (1 tsp) Demerara Syrup
5 mL (1 tsp) Guava Jelly
1 chunk Fresh Pineapple (2/3 oz Juice)
Muddle pineapple and guava jelly in lime juice (microwave jelly with grenadine and demerara syrup to melt and dissolve the jelly). Add the rest of the ingredients and ice, shake, and strain into a punch goblet (double old fashioned glass). Garnish with a lime wedge, pineapple chunk, and mint (spent half lime shell, mint sprigs, flowers).
After getting home from my night on the town that Wednesday, I reached for Beachbum Berry's Remixed. There, I was surprised by a drink created by Sean Muldoon well before he came to the United States to open the Dead Rabbit in Manhattan. The drink was the Kon Tiki Ti-Punch that he concocted at the Merchant Hotel in Belfast, Northern Ireland, and I was definitely lured in by the use of guava jelly that Jerry Thomas featured as an ingredient in his 1862 book via the Barbadoes Punch.