Sunday, June 16, 2019

pearl diver's punch

1 1/2 oz Gold Puerto Rican Rum (Don Q Añejo)
3/4 oz Demerara Rum (El Dorado 5 Year)
1/2 oz Gold Jamaican Rum (Appleton Select)
1 oz Orange Juice
3/4 oz Lime Juice
3/4 oz Pearl Diver's Mix (*)
1 tsp Falernum (Velvet)
6 oz Crushed Ice

Blend everything but the ice, add the ice, and blend for 20 seconds. Pour into a Pilsner glass (Tiki mug) and fill with crushed ice.
(*) 1 oz softened sweet butter, 1 oz honey, 1 tsp cinnamon syrup, 1/2 tsp vanilla syrup, 1/2 tsp allspice dram (Hamilton's).
The blender drink that I wanted to make a week before for Andrea's birthday was the Pearl Diver's Punch, but I lacked oranges to juice, so I made the Daiquiri Menta instead. With having bought oranges this past week as well as making fresh batches of cinnamon and vanilla syrups, I was ready to tackle this recipe two Sundays ago. I had tried Beachbum Berry's passion fruit riff, the Pontchartrain Pearl Diver at Latitude 29 four years ago, but I had never tasted the original that Berry had published in Sippin' Safari from the Don the Beachcomber restaurant circa 1937. Once prepared, the Pearl Diver's Punch gave forth an aged rum nose that seemed to call out for some sort of aromatic garnish; none was specified, so I kept things simple. Next, an orange and lime sip showed off a rich mouthfeel from the butter, and the swallow finished things off with rum, honey, and spice flavors.

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