Rum Journal: A Hot Rum Punch Recipe For Thanksgiving
For CJ readers who aren’t in the Caribbean right now, we sympathize. And we have some help for you.
Phil Greene, the author of To Have and Have Another, an Ernest Hemingway cocktail companion, has offered the recipe for what he calls the “Hemingway Hot Rum Punch.”
And trust us, it will warm you up as the mercury falls.
Here’s the full recipe:
Hemingway Hot Rum Punch
Ingredients:
9oz Papa’s Pilar Blonde Rum
6oz Papa’s Pilar Dark Rum
6oz Cognac Ferrand 1840
1oz water
4 1/2oz lemon juice
3oz lime juice
3oz Depaz Cane Syrup (from Martinique), or 1 oz brown sugar simple syrup
Directions:
Add all ingredients to a pot, set on stove on low, allow to simmer for 30 minutes, stirring occasionally.
Serve in punch cup, Irish coffee glass, sturdy wine glass, or rocks glass.
Garnish with lemon peel. Option, add a dash of Angostura Bitters or Dale DeGroff’s Pimento Bitters to each serving.
Glassware: Punchbowl cup or Irish Coffee Glass
Serves: 8
Note: Simply double, triple, etc., for larger batches
Cheers, and Happy Thanksgiving!
— CJ
