Wednesday, November 3, 2021

black river punch

3 oz Smith & Cross Rum
2 oz Black Tea (Lychee Black, cooled)
1 oz Lemon Juice
1 oz Demerara Syrup
1/2 oz Falernum (Velvet)
1/4 oz Allspice Dram (Hamilton's)

Flash blend with 3/4 cup crushed ice for 5 seconds (whip shake), pour into a Tiki mug or tall glass, top with crushed ice, and garnish with freshly grated nutmeg.
Two Wednesdays ago, I spotted a recipe from the 5 Minutes of Rum blog on Kindred Cocktails. This tropical drink posted by Kevin Upthegrove in 2013 called the Black River Punch seemed like an elaboration on Jeff Berry's Planter's Punch (Improved) given the rum, black tea, and citrus elements, but this contained falernum and allspice liqueurs as well. Once prepared, the Black River Punch donated woody spice from the nutmeg along with a hint of rum funk and black tea to the nose. Next, lemon and caramel on the sip flowed into funky rum, black tea, and allspice flavors on the swallow.

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