Daffodil Punch
ABOUT
It’s almost Spring! Or at least it feels like it in the Northeast. Enjoy the warmish weather with one of our Spring cocktails — the Daffodil Punch. We’ll be serving this cocktail up at our Spring Soirée taking place on Saturday, March 28.
The daffodil symbolizes rebirth and new beginnings; It’s one of the first perennials to bloom after the winter season. Just like the flower, this cocktail is sure to liven up your day.
The base spirit for this drink is Brugal 1888 Gran Reserva Doblemente Anejado. A double aged rum produced in the Dominican Republic, Brugal 1888 Gran Reserva Doblemente Anejado is distilled for dryness making it a clean, dry and smooth spirit. Another factor that sets this Brugal apart from other rums is its use of the Double Oaked aging method. It is first aged in ex-bourbon American oak casks, then in European oak, first-fill sherry casks. This rum is perfect for whiskey lovers.
To ensure that we have a balanced cocktail, we created a pineapple ginger lemonade with freshly squeezed citrus juice (both lemon and lime juice), homemade ginger syrup (see recipe below) and unsweetened pineapple juice. This luscious mixture helps to create a sweet, refreshing and slightly tart cocktail.
This drink is served in a highball glass or a tumbler. A pineapple wedge garnish is optional.
Recipe Type: Cocktails
Glassware: Highball/Tumbler
Servings: 10
INGREDIENTS
3 cups Brugal 1888 Gran Reserva Doblemente Anejado
2 cups mixed freshly squeezed citrus juice (lemon and lime)
2 cups unsweetened pineapple juice
2 cups ginger syrup*
1 cup sparkling water
INSTRUCTIONS
Prepare ginger syrup by bringing 2 cups of sugar, 2 cups of water and 2 cups of unpeeled, thinly sliced ginger to a boil
Reduce heat and let simmer on low for 30 minutes uncovered
Remove from heat, let mixture cool completely and strain
Once syrup has cooled, stir Brugal 1888 Gran Reserva Doblemente Anejado, ginger syrup and fruit juices together in a punch bowl or pitcher
Stir in sparkling water and ice
Serve