kon tiki ti-punch

50 mL (1 2/3 oz) Bacardi 8 Year Rum (Tommy Bahama Gold)
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.
The Kon Tiki Ti-Punch began with a floral and mint aroma. A rich guava, pineapple, and pomegranate sip gave way to rum and more guava notes on the swallow. Interestingly, the lime here was less of a noticeable flavor and more of a balancing component to my palate and drink build.