Punch Back

Difford's Guide

Serve in a

Collins glass

Garnish:

Pineapple wedge on rim with cherries on stick

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

1 1/2 fl oz Bacardi Gold rum
1 fl oz Novo Fogo Silver cachaça
3/4 fl oz Lemon juice (freshly squeezed)
3/4 fl oz Sugar syrup (rich) 2 sugar to 1 water
2 fl oz Coconut water
1 dash Angostura Aromatic Bitters
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Review:

Cachaça is the raw, spirity love interest in this rum based coconut and lime punch.

History:

Created in May 2013 by Simon Difford at the Cabinet Room, London, England for the National Aids Trust.

Nutrition:

There are approximately 252 calories in one serving of Punch Back.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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.
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