Name: Gun Club Punch No.1
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 25 ml Rum - White (charcoal-filtered) 1-3 year old light; 25 ml Rum - Jamaican aged blended rum; 10 ml Orange Curaçao liqueur; 5 ml Grenadine/pomegranate syrup; 5 ml Sugar syrup (2:1); 45 ml Pineapple juice (fresh pressed); 20 ml Lime juice (freshly squeezed)

Serve in a

Cartridge mug or Collins glass

Garnish:

Fruit stick (pineapple cubes & Luxardo Maraschino cherry on stick) & mint sprigs bouquet. Serve with straws

How to make:

SHAKE all ingredients with ice and strain into mug/glass filled with crushed ice.

5/6 fl oz	Bacardi Carta Blanca light rum
5/6 fl oz	Jamaican aged blended rum
1/3 fl oz	Orange Curaçao liqueur
1/6 fl oz	Giffard Grenadine syrup
1/6 fl oz	Sugar syrup (rich) 2 sugar to 1 water
1 1/2 fl oz	Pineapple juice (fresh pressed)
2/3 fl oz	Lime juice (freshly squeezed)
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Bacardi Carta Blanca light rum, 70cl

£ 17.45 £ 0.62 per cocktail, makes 28 Pierre Ferrand Curacao, 70cl

£ 30.75 £ 0.44 per cocktail, makes 70 Giffard Grenadine syrup, 70cl

£ 5.95 £ 0.04 per cocktail, makes 140

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Review:

Rum-laced fruit, as with most Trader Vic classics, balanced rather than sweet.

Gentle

Boozy

Sweet

Dry/sour

More Boozy cocktails

History:

Victor Bergeron specified that this drink should be served in one of his bespoke green cartridge mugs (pictured here). This recipe is adapted from Trader Vic's Bartender's Guide (1972 revised edition).

More cocktails by Victor Bergeron A.K.A Trader Vic