Punch Back

Difford's Guide

Ingredients

Barware

Collins
Measuring jigger
Shaker
Strainer

Nutrition

266 Calories
Punch Back image

Serve in

Collins

Garnish:

Pineapple wedge on rim with cherries on stick

How to make:

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

1 12 fl oz Bacardi Gold Rum
1 fl oz Novo Fogo Silver
34 fl oz Freshly squeezed lemon juice
34 fl oz Giffard Sugar Cane Syrup
2 fl oz Coconut water
1 dash Angostura or other aromatic bitters
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Comment:

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

Origin:

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

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