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 (2:1); 45 ml Pineapple juice; 20 ml Lime juice

Gun Club Punch No.1
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Serve in a Cartridge mug or Collins glass

Ingredients:
⁵⁄₆ oz	Light white rum (charcoal-filtered 1-4 years old)
⁵⁄₆ oz	Jamaican aged blended rum with funk
¹⁄₃ oz	Orange Curaçao liqueur
¹⁄₆ oz	Monin Grenadine Syrup
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 ¹⁄₂ oz	Pineapple juice
²⁄₃ oz	Lime juice (freshly squeezed)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Cartridge mug or Collins glass.
Prepare garnish of fruit stick (skewered pineapple cubes & Luxardo Maraschino Cherry) and mint sprigs.
SHAKE all ingredients with ice.
STRAIN into mug or glass filled with crushed ice.
Garnish with fruit stick and mint sprigs bouquet.
Serve with a straw.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

10th December 2025 is Trader Vic's birthday

Review:

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

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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

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

Nutrition:

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

Alcohol content:

1.3 standard drinks
13.08% alc./vol. (13.08° proof)
17.6 grams of pure alcohol

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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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Showing 5 comments for Gun Club Punch No.1.
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Matt

19th September 2024 at 03:22

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

Chris Brislawn

11th December 2023 at 05:29

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

25th November 2021 at 02:04

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

14th November 2020 at 04:30

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

24th August 2020 at 14:28

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.

Simon Difford

28th August 2020 at 17:11

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.

Morten Hansen

24th August 2020 at 14:31

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

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