philippine punch

2 oz Orange Juice
1 oz Lemon Juice
1 dash Grenadine (1/4 oz)
1/2 oz Passion Fruit Nectar (Goya)
1/2 oz Amer Picon (Torani Amer)
1 1/2 oz White Puerto Rican Rum (1 oz Don Q Cristal + 1/2 oz Cuca Fresca Cachaça)

Blend with a scoop of crushed ice, pour into a 12 oz glass, and decorate with mint or sliced fruit (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint, flowers, and citrus snake).

Two Thursdays ago, I turned to Trader Vic's 1972 Bartender's Guide for inspiration. There, I spotted a Tiki number called the Philippine Punch that included Amer Picon. Vic semi-frequently included Amer Picon in drinks like the Jayco and the Kahala Cooler along with grenadine -- a pairing that I first became aware of in the classic Picon Punch. Nowadays, amer/amaro in Tiki drinks like the Bitter MaiTai and the Riviera di Ponente are not uncommon, but these recipes date back over 40 years.
The Phillipine Punch presented a mint, floral, and lemon bouquet to the senses. On the palate, the sip was rather fruity with lemon, orange, and pomegranate notes, and the swallow gave forth grassy rum, passion fruit, and bitter orange flavors.