If you read any number of cocktail blogs regularly, you will note that I am one of the few such bloggers who is not currently pickling him or herself in New Orleans right now. Fear not, intrepid reader, I’ll just have to put up enough content to take up the slack until they sober up (Check back in October). I’ve been in a new drink funk for a while, so I’m touring Talesbloggers’ houses while they are out, and stealing their drinks. In the interests of sending you to their blogs, I’ll leave out one critical item from recipes I repost here….
This post details the Jasper’s Rum Punch, which I am stealing from Rick of Kaiser Penguin‘s liquor cabinet while he is in NOLA.
Interestingly, Rick stole the Jasper’s from Ted Haigh’s new edition of Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them.
Whomever Jasper was, he made a mean Rum Punch. Most of my experience with rum punch comes from the mean streets of the Jolly Rodger Pirate Cruises in the Caribbean. Such potables were certainly potent, but lacked subtlety, finesse, and, um, good taste. Jasper’s is a delicious cocktail that you can make one at a time. You’ll enjoy yourself in far greater taste and sophistication, right up until you are flat on your back.
The Rum Punch Express has only one destination, folks, no matter who’s driving!
Anyway, here it is:
- 1.5 oz. Wray and Nephew Overproof Rum
- 1.5 oz. Jasper’s Secret Mix
- 1 Brandied Cherry
- freshly grated nutmeg
Stir together in an Old Fashioned glass with large cracked ice. Top with cherry and sprinkle nutmeg on the surface.
Obviously, what I left out is the recipe for Jasper’s Secret Mix. You can buy Ted’s book for it, or visit Rick’s for a version tailored for an individual drink.
Incidentally, the first time I whipped one of these up, my nutmeg was all gone. I used a dash of cinnamon instead. It works nicely, but isn’t as good as it is with the nutmeg!