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Sophisticated and Tasty

Seasonal Killer Punch at Ariano's Makes an Anytime Happy Hour

Ingredients
Four servings (6oz coupe glass recommended)

  • 5oz Ron del Barilito puerto rican rum (Any casked rum)
  • 5oz JM Rhum Agricole (Any white agricole rum)
  • 4oz Giffard pineapple Liqueur (Any pineapple liquor or substitute pineapple juice, will be slightly weaker)
  • 1.5oz Fresh orange juice
  • 1oz Fresh lime juice
  • 3oz Turbinado simple syrup
  • 4oz Coconut water
  • 2oz Cream of coconut 

Tools

  • . Shaker
  • . Strainer 
  • . Jigger (Measuring tool)
  • . Citrus Juicer
  • . Grater (for nutmeg)

Directions 

  1. Make a turbinado simple syrup 1 cup of sugar to 1 cup water. Bring to boil and chill.
  2. Squeeze 1.5oz fresh orange juice and 1oz fresh lime juice
  3. I recommend batching all ingredients as this cocktail is intended to be a punch. Bottle in some sort of glass carafe that has a closing top so you can shake if need be.
  4. Once batched, pour 4.5oz of liquid into your shaker with ice. Make sure you give your punch a shake because of the coconut cream might want to settle to the bottom.
  5. Once all shaken, pour into coupe glass and garnish with fresh nutmeg. 

arianomedia.com

Karin Davidson began bartending at 21 years old.  She elevates taste buds to sample fresh ingredients and different flavors in her cocktails. Her specialty is asking a few questions and making up a specialized cocktail. 

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