gun club punch #2

Juice 1 Lime (1 oz)
1 1/2 oz Grapefruit Juice
1 dash Rock Candy Syrup (2 demerara sugar cubes dissolved in above citrus juice)
1 dash Curaçao (1/2 oz Van der Hum)
1 1/2 oz Light Puerto Rican Rum (Angostura White Oak)
1/2 oz 151 Proof Demerara Rum (El Dorado)

Blend with a scoop of ice, pour into a Big Shot mug, and fill with ice cubes (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with fresh mint and a fruit stick (mint sprigs and grapefruit swath).

Two Tuesdays ago, I was feeling in a tropical drink mood, so I selected Trader Vic's 1972 Bartender's Guide from the book shelf. There in the punch section was the second variation of the Gun Club Punch; I had made the first variation about two years ago. In the second variation, the juices went from lime and pineapple to lime and grapefruit and the sweeteners from grenadine and curaçao to rock candy syrup and curaçao; moreover, the partner of the light Puerto Rican rum switched from dark Jamaican to overproof Demerara. In both cases, I upped the sweeteners to better balance the lime juice's tartness.
The Gun Club Punch #2 gave forth a mint and grapefruit aroma from the garnishes. Next, lime and grapefruit mingled on the sip, and the swallow shared rum, orange, and vanilla notes. Overall, the rums, lime, and grapefruit reminded me of a Jet Pilot albeit in a more mellow format without all of the spice notes.