Name: Tapa Punch
Ingredients: 25 cc Dark Rum; 15 cc Light Rum; 10 cc Jamaican Rum; 10 cc Rum; 10 cc Peach Liqueur; 10 cc Lime Juice; 10 cc Lemon Juice; 15 cc Rich Simple Syrup; 2 dash Aromatic Bitters; 3 drop Saline Solution; garnish Nutmeg; garnish Mint; garnish Maraschino Cherry

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THE RECIPE

How to make Tapa Punch with Dark Rum, Light Rum, Jamaican Rum. See ingredients and step-by-step instructions.

RumFruityStrongHighball Glass

THE RECIPE

How to make Tapa Punch with Dark Rum, Light Rum, Jamaican Rum. See ingredients and step-by-step instructions.

RumFruityStrongHighball Glass

Ingredients

Dark Rum
25 cc
Light Rum
15 cc
Jamaican RumCrossfire Hurricane
10 cc
Rum
10 cc
Peach LiqueurGiffard Crème de Pêche de Vigne
10 cc
Lime Juice
10 cc
Lemon Juice
10 cc
Rich Simple Syrup
15 cc
Aromatic BittersAngostura Bitters
2 dash
Saline Solution
3 drop
Nutmeg
garnish
Mint
garnish
Maraschino Cherry
garnish

Ingredients

Dark Rum
25 cc
Light Rum
15 cc
Jamaican RumCrossfire Hurricane
10 cc
Rum
10 cc
Peach LiqueurGiffard Crème de Pêche de Vigne
10 cc
Lime Juice
10 cc
Lemon Juice
10 cc
Rich Simple Syrup
15 cc
Aromatic BittersAngostura Bitters
2 dash
Saline Solution
3 drop
Nutmeg
garnish
Mint
garnish
Maraschino Cherry
garnish

Instructions

1
Use these specified component styles: Light white rum (charcoal-filtered 1-4 years old).
2
Select and pre-chill a highball glass.
3
Prepare a garnish of mint sprigs dusted with icing sugar, grated nutmeg, and a Luxardo Maraschino cherry skewered with a paper parasol.
4
Pour all ingredients into the highball glass.
5
Fill the glass two-thirds full with crushed ice and swizzle to combine.
6
Top up with more crushed ice and continue to swizzle until well chilled.
7
Garnish with the prepared mint sprigs, grated nutmeg, and cherry skewered with a paper parasol.
8
Serve with a straw.