Name: Jasper's Rum Punch
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml White overproof rum; 30 ml Lime juice; 22.5 ml Sugar syrup (2:1); 2 dash Aromatic bitters; 1 pinch Freshly grated nutmeg

Jasper's Rum Punch
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Serve in a Highball (max 10oz/300ml)

Ingredients:
1 ¹⁄₂ oz	White overproof rum (unaged Jamaican/funky)
1 oz	Lime juice (freshly squeezed)
³⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	Angostura Aromatic Bitters
1 pinch	Freshly grated nutmeg

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Highball (max 10oz/300ml) glass.
Prepare garnish of speared lime slice wheel & Luxardo Maraschino Cherry (sail) and mint sprigs.
POUR all ingredients into chilled glass.
Two-thirds fill glass with crushed ice and SWIZZLE.
Add more crushed ice to fill glass and SWIZZLE some more.
Garnish with speared lime wheel & cherry (sail) and mint sprigs bouquet.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Make in a 10oz highball (not a 12oz+ Collins) and this is an assertively punchy cocktail with funky rum notes to the fore. And it's all the more delicious and satisfying for it!

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Variant:

Made with a dark Jamaican-style rum, this becomes Jasper's Jamaican Planter's Punch.

History:

Adapted from a recipe created by Jasper Le Franc at Bay Roc Hotel in Montego Bay, Jamaica, and first published in Ted Haigh's book Vintage Spirits and Forgotten Cocktails. Haigh was given the recipe by renowned rum collector Stephen Remsberg, who in turn acquired the recipe from Jasper Le Franc at the Bay Roc Hotel bar.

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.