Monday, February 23, 2015

schooner punch

1 oz Pierre Ferrand 1840 Cognac (Pedro Domecq Fundador Solera Reserva)
1 oz Plantation 3 Star Rum (Privateer Silver)
3/4 oz Lime Juice
3/4 oz Pineapple Syrup
2 oz Strong Black Tea, cooled (English Breakfast)

Shake with ice and strain into a rocks glass or two punch cups.
Two Thursdays ago, I uncovered my collection of recipes from the Maine-Portland Pop-up Event at Thirst Boston 2014. From that series, I honed in on the Schooner Punch created by Central Provisions in Portland, Maine. With classic-feeling ingredients like a split spirit base of rum and brandy, black tea, citrus, and pineapple syrup, I felt it could do no wrong. Once prepared, the punch shared a roasty tea aroma with fruitiness from the lime and pineapple. The tea continued on into the sip in a drying sort of way along with the lime notes. And finally on the swallow, the brandy and rum mingled with the pineapple flavors.

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