Rum Punch

Rum PunchMakes 2
• 50 ml of pampero especial gold rum
• 25 ml of pineapple purée
• 15 ml of fresh lemon juice
• 5 ml of the stem ginger purée
• 15 ml of passion fruit syrup

Place the stem ginger in a blender, along with the same volume of water and blend until smooth. In a cocktail shaker, pour the pampero especial gold rum, pineapple purée and 15 ml of fresh lemon juice. Add 5 ml of the stem ginger purée, 15 ml of passion fruit syrup and the honey. Fill the shaker with ice and give it a long and vigorous shake to break down the honey. Strain the drink into a decanter with a lid then use a smoking gun to add a generous helping of apple wood smoke. Leave the drink to absorb the wood flavour for at least 30 seconds and no more than two minutes. A single shake of the decanter will speed up the smoke infusion. Pour the concoction over plenty of ice and enjoy.

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