Who doesn’t love a good, boozy rum punch? Beverage director José Medina Camacho of the recently opened Adiõs in Birmingham brings us just that and then some, with a white rum-based punch featuring prosecco, and a fruity liqueur, balanced out with refreshing pineapple and lime juice. Pro tip: You can use a loaf pan or bowl to freeze water into a punch-size ice block.
Makes 8-10 drinks
10 ounces Don Q Cristal white rum
6 ounces Huana Mayan guanabana liqueur
4 ounces Camazotz Oaxacan rum
8 ounces lime juice
7½ ounces fresh pineapple juice
5 ounces 1:1 cane syrup
10 dashes celery bitters
10 ounces João Patao “Duckman” sparkling wine, or prosecco
Garnish: pineapple quarter moons, dehydrated lime wheels, mint, nutmeg
- In a punch bowl, combine all ingredients with a large-format ice block and stir.
- Garnish with pineapple, lime wheels, mint, and nutmeg.