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 'rich' (2:1); 2 dash Aromatic bitters; 1 pinch Freshly grated nutmeg

Ingredients

1 ¹⁄₂ fl oz

Overproof white rum (unaged Jamaican/funky)

1 fl oz

Lime juice (freshly squeezed)

³⁄₄ fl oz

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

2 dash

Angostura Aromatic Bitters

1 pinch

Freshly grated nutmeg

How to make

Glassware

Prepare

Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.

Prepare garnish of speared lime slice wheel & Luxardo Maraschino Cherry (sail) and mint sprigs.

Method

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

Garnish with speared lime wheel & cherry (sail) and mint sprigs bouquet.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

22.6 grams of pure alcohol

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.

Gallery

Comments & Discussion

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Simon Sedgley Premium Member 12w

After preparing this cocktail to specification and enjoying it immensely, we took our cue from commenter John Hinojos and prepared a second, splitting the Rum 30ml Wray and Nephew overproof and 15ml Rhum JM Blanc Agricole. Exceptional. We just know that we're going to have a lot of fun experimenting with this, not just with the Rums but also with different splits of simple and fruit and spiced syrups...ginger, cinnamon, passionfruit, mango...? We suspect that a light touch will be called on for the syrups. We'll see.

John Hinojos Premium Member 12w

Make again with Clairin La Rocher Pignon Rhum from Haiti at 99 proof. Very different profile.
Not for the faint of heart and your must be a lover of strong agricole rhum with a lot of funk. It was wonderful.
If you do use any Clairin in this cocktail, I would allow it to breathe and the ice to melt a bit.

John Hinojos Premium Member 24w

Made this again in Martinique Nielssen overproof white rhum and it was outstanding. The flavours really pop with the Agricole rhum.

John Hinojos Premium Member 40w

This was great. Perfect Caribbean punch flavours. Will try again with Martinique Nielssen overproof white. Would like to see the difference between Jamaican and Rhum Agricole.

Robert Spain 47w

Delicious but, let's be honest, anything involving Wray & Nephew it's outstanding.

Avery Garnett 1y

this doesn't seem like anywhere near enough nutmeg or angostura bitters if you go by the recipes that make jasper's mix!

Nick Badovinac 29w

Agreed. Jasper's 'secret' mix, from Jeff Berry's telling, is 8 oz lime juice, 6 oz sugar, 0.5 oz Ango, and 1/2 a grated nutmeg (for a half recipe). This turns out to be about 1/2 to 3/4 of a tablespoon of nutmeg. Makes ~10 oz of syrup, so more Ango, and LOTS more nutmeg.

John Hinojos Premium Member 12w

Like many of the 1950-1960's rum cocktail recipes, they are being adapted for more modern taste. You can always make the original if you like. I have the same issues with many of the Tiki/Caribbean drinks, but now I find them over spiced and way too sweet.