Newfoundland Rum Punch

Classic Rum Punch is a vibrant, refreshing cocktail with a tropical flair that embodies the spirit of island living. This drink is a harmonious blend of rich, dark rum with the sweet, tangy flavors of citrus and tropical fruit juices. Lime, orange, and pineapple often play key roles, supported by the warmth of grenadine syrup, which also adds a sunset hue to the beverage. Rum Punch is generally served over ice, garnished with a slice of lime or a cherry, making it a perfect accompaniment to outdoor gatherings, beach parties, and festive celebrations.

In what we could call a Canadian Newsfoundland version of this classic, Ray uses Screech rum, this rum is known for its sweet notes of caramel and chocolate, originating from Newfoundland. It is often used in cocktails and has a cultural significance in Canada, particularly through the "Screech-in" ceremony, which welcomes newcomers. He also uses Orgeat, a sweet syrup primarily made from almonds, sugar, and either orange flower water or rose water. Its name is derived from the Latin word hordeaceus, meaning "made with barley," reflecting its historical origins in barley syrup, which was common in France for centuries before the almond version became predominant.

Ingredients:

-1.25 oz. White Rum (i.e. Cap'n Morgan White)
-0.75 oz. Screech Rum
-2 oz. pineapple juice
-0.25 -.5 oz orgeat syrup (almond syrup)
-1/2 lime squeezed (keep the spent lime husk for garnish)
-0.25 oz Grenadine

-Doctor Bird Jamaican rum for a topper

Directions:

1. Add ingredients to shaker except for the topper.

2. Shake 11 seconds and free pour into a tall glass.

3. Drizzle Doctor Bird Jamaican Rum over top.

4. Garnish with spent lime husk inverted with cherry.

Recipe Credit to Ray: https://www.youtube.com/@itsallaboutthecocktail

Rum Punch – Classic rum cocktail