Jasper’s Rum Punch

Here is another summer cocktail, Jasper’s Rum Punch:

• 1.5 ounces Wray & Nephew White Overproof Rum
• 1.5 ounces Jasper’s Secret Mix

Stir with cracked ice in an 8-ounce highball glass. Garnish with a cherry.

Okay, so this doesn’t seem much different than Jasper’s Planter’s Punch – the only change is a different rum. But, man does it really change the flavor.

I like the Planter’s Punch but I loved this drink. Even though you are drinking 126-proof spirit, Jasper’s mix mellows it out and I could drink a pitcher of this stuff.

La Floridita Daiquiri

As summer comes to a close I wanted to make the La Floridita Daiquiri:

• 2 ounces rum (such as Havana Club from Cuba or Brugal from the Dominican Republic)
• Juice of 1/2 lime (If your limes are small, use the whole thing)
• 1 teaspoon sugar or sugar syrup (increase if too tart)
• 1 teaspoon maraschino liqueur

Blend with crushed ice. Serve in a saucer cocktail or champagne glass. Garnish with lime wheel and a maraschino cherry

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Jasper’s Jamaican Planter’s Punch

A variety of one of the oldest known cocktails is Jasper’s Jamaican Planter’s Punch:

• 1.5 ounces dark Jamaican rum (Coruba)
• 1.5 ounces Jasper’s Secret Mix

Add to a 10-ounce highball glass filled with cracked ice. Stir vigorously. Top off with more ice. Jasper garnished his with a pineapple spear, an orange slice, and a cocktail cherry. You can also use fresh mint.

The earliest recipe for Planter’s Punch dates from 1908:

Fish House Punch

For the Fourth of July, what could me more patriotic than Fish House Punch?

• 2.0 quarts Jamaican Rum (Appleton recommended)
• 1.0 quart brandy (Hennessy recommended)
• 0.5 pint peach brandy
• 0.5 pint maraschino liquor
• 1.0 quart freshly made green tea
• 1.0 pint lemon juice
• 1.0 pound powdered (not confectioners’) sugar
• 1.0 bottle champagne

Stir together in a large pot with lid. Let brew (they advise for two days). When ready, pour over ice in a punch bowl and stir in the champagne

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Don the Beachcomber’s Zombie

The Walking Dead may have ended for the season, but the Zombie “lives” on:

• 1 teaspoon brown sugar
• 1 ounce fresh lemon juice
• 1 ounce gold Puerto Rican rum
• 1 ounce 151-proof Demerara rum (from Guyana)
• 1 ounce white Puerto Rican rum
• 1 ounce unsweetened pineapple juice
• 1 ounce fresh lime juice
• 1 ounce passion fruit syrup
• 1 dash Angostura Bitters

Dissolve the brown sugar in the lemon juice. Combine it with everything else in a cocktail shaker with crushed ice. Shake well, and pour all into a collins glass. Garnish with a mint sprig.

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Twelve Mile Limit

Another cocktail with an interesting name, the Twelve Mile Limit:

• 1.0 ounce white rum (Appleton White Jamaican recommended)
• 0.5 ounce rye whiskey
• 0.5 ounce brandy (Hennessy VS recommended)
• 0.5 ounce grenadine
• 0.5 ounce lemon juice

Shake in an iced cocktail shaker and strain into a cocktail glass. Garnish with a lemon twist.

I chose this drink specifically in an attempt to fill out sections of the index that looked a little bare.

The Millionaire

The one time this phrase may actually work, “Bartender, make me a Millionaire”:

• 1.50 ounces Myers’s Original Dark Rum
• 0.75 ounce sloe gin
• 0.75 ounce apricot brandy
• juice of one fresh lime (1 to 1.5 ounces)

Shake vigorously in an iced cocktail shaker. Strain into a cocktail glass. Garnish with a lime wedge.

Okay, so I stole that line from Dr. Cocktail, and while he ended his recipe with it, I decided to use it at the beginning, so they are as different as a Martini and a Gibson.