Marama Rum Punch
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Marama Rum Punch
Serve in a Sling glass
| 12 fresh | Mint leaves |
| 1 1⁄2 oz | White overproof rum (unaged Jamaican/funky) |
| 1⁄2 oz | Cointreau triple sec liqueur |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Almond (Orgeat) Syrup |
| 3 dash | Angostura Aromatic Bitters |
| Top up with | Lemon-lime soda (Sprite/7-Up) |
Garnish: Mint sprig & lime wedge
How to make:
Lightly MUDDLE mint (just to bruise). Add next five ingredients, SHAKE with ice and strain into ice-filled glass. TOP with lemonade, lightly stir and serve with straws.
Allergens:
Recipe contains the following allergens:
- Orgeat (almond) sugar syrup (2:1) - Nuts
Review:
A tangy, well-balanced punch.
Alcohol content:
- 1.8 standard drinks
- 28.11% alc./vol. (28.11° proof)
- 25.6 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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