Name: Gun Club Punch No.1
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml Light white rum; 25 ml Aged Jamaican rum; 10 ml Orange Curaçao; 5 ml Grenadine syrup; 5 ml Sugar syrup 'rich' (2:1); 45 ml Pineapple juice; 20 ml Lime juice

Ingredients

⁵⁄₆ fl oz

Light white rum (charcoal-filtered 1-4 years old)

⁵⁄₆ fl oz

Jamaican-style aged blended rum with funk

¹⁄₃ fl oz

Ferrand Dry Curaçao liqueur

¹⁄₆ fl oz

Monin Grenadine Syrup

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1 ¹⁄₂ fl oz

Pineapple juice

²⁄₃ fl oz

Lime juice (freshly squeezed)

How to make

Glassware

Prepare

Select and pre-chill a CARTRIDGE MUG OR COLLINS GLASS.

Prepare garnish of fruit stick (skewered pineapple cubes & Luxardo Maraschino Cherry) and mint sprigs.

Method

SHAKE all ingredients with ice.

STRAIN into mug or glass filled with crushed ice.

Garnish

Garnish with fruit stick and mint sprigs bouquet.

Serve with a straw.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Gun Club Punch No.1 contains 190 calories

Alcohol content:

1.4 standard drinks
13.08% alc./vol. (26.15° proof)
18.9 grams of pure alcohol

History

Victor Bergeron specified that this cocktail 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).

GUN CLUB PUNCH–1
Juice of 1 lime
1½ ounces unsweetened pineapple juice
1 dash grenadine
1 dash curaçao
1 ounce light Puerto Rican rum
1 ounce dark Jamaica rum
Blend with 1 scoop shaved ice in electric drink mixer. Pour into green big shot glass. Fill glass with ice cubes. Decorate with fresh mint and a fruit stick.

Victor Bergeron, Trader Vic's Bartender's Guide, 1972

Comments & Discussion

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Loz Horner 7w

Just bought a bottle of Hampden Estate HFCL - my first ever high ester / Jamaican funk rum, and this was the inaugural use of it. Fabulous. You can really taste the difference in the rum - pineapple, lime and grenadine all there but none dominate. A new world of high ester tiki drinks awaits! Suggestions welcome.,,

Matt Premium Member 1y

A delicious, pineapple forward tiki drink. Not a glass of boozy pineapple juice though, it is nicely balanced (in a tiki way).

Chris Brislawn 2y

A nice tribute to the Trader on his birthday, though let's hope they aren't actually served at gun clubs! No curacao so used de Fussigny orange cognac liqueur, which is nice & orangey. I recently got Drillaud's Pomegranate liqueur and find it a superior alternative to grenadine since it adds richness and flavor, not just additional sugar. And I don't care if Vic called for it but the sugar syrup is completely unnecessary. No cartridge glasses so served in tiki mugs rather than Collins glasses.

John Hinojos Premium Member 4y

Being big rum and tiki drinkers, we used a overproof light Jamaican rum. Knowing Trader Vic's recipes, left out the sugar syrup as our pineapple in Southern California is very sweet. Was excellent. Boozy like I expect a tiki drink.

Sandip Gohil 5y

That glass is awesome!

Boozy drink, and very nice. Really depends on your pineapple juice though. If it's a rubbish or tart pineapple, worth upping the sugar syrup (I use Dale DeGroff''s triple syrup, (honey syrup, agave and simple mixed together)(would love to hear what you think of triple syrup Simon?))

A drink that imo, depends on you knowing your pineapple juice and maybe adapting the sweetness to your juice?

Morten Hansen 6y

I don't know if I messed up some of the measurements or if it was because I shook, ra than blended the cocktail, but the result seemed a bit on the tart side (and I enjoy tart drinks, BTW). So, next time I'll probably up the grenadine (which seemed a bit lost) or add a bit of simple syrup.

Morten Hansen 6y

Come to think of it, the tartness might be due to my pineapple juice being somewhat on the tart side, rather than just sweet.

Simon Difford Verified User Premium Member 6y

I've updated the recipe so hopefully more balanced and, after experimentation, I've changed from being blended to shaken. Thanks for bringing to my attention.