Gun Club Punch No.1

Difford's Guide
User Rating (8 ratings)

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Garnish:

Fruit stick (pineapple cubes & Luxardo Maraschino cherry on stick) & mint sprigs bouquet. Serve with straws

How to make:

SHAKE all ingredients with ice and strain into mug/glass filled with crushed ice.

5/6 fl oz Bacardi Carta Blanca light rum
5/6 fl oz Jamaican aged blended rum
1/3 fl oz Orange Curaçao liqueur
1/6 fl oz Giffard Grenadine syrup
1/6 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1 1/2 fl oz Pineapple juice (fresh pressed)
2/3 fl oz Lime juice (freshly squeezed)
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Review:

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

History:

Victor Bergeron specified that this drink 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).

Nutrition:

175 calories

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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.
Buy direct from
Difford's Guide
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