Tuesday, December 8, 2020

island of islay punch

2 oz Aged Barbado Rum (RL Seale 10 Year)
1/2 oz Peated Scotch (Laphroaig 10 Year)
1 oz Passion Fruit Juice (1/2 oz Passion Fruit Syrup)
1/2 oz Cinnamon Syrup
3/4 oz Lime Juice
2 dash Bittermens Tiki Bitters (Bittercube Jamaican #2)

Shake with ice (cracked ice), pour into a Collins glass, and garnish with freshly grated nutmeg.
Two Tuesdays ago, I opened up Chloe Frechette's Easy Tiki book and found the Island of Islay Punch. The recipe was crafted by Taylor Ray Adorno of Ghost Donkey in New York City as a twist on the classic Bajan Rum Punch. Once prepared, the punch donated a peat smoke, woody spice, and cinnamon aroma to the nose. Next, lime and tropical fruit notes from the passion fruit on the sip led into rum, Scotch, passion fruit, and cinnamon flavors on the swallow.

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