| 5/6 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 5/6 fl oz | Jamaican aged blended rum with funk |
| 1/3 fl oz | Orange Curaçao liqueur |
| 1/6 fl oz | Monin Grenadine Syrup |
| 1/6 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 1/2 fl oz | Pineapple juice |
| 2/3 fl oz | Lime juice (freshly squeezed) |
How to make:
- Select and pre-chill a Cartridge mug or Collins glass.
- Prepare garnish of fruit stick (skewered pineapple cubes & Luxardo Maraschino Cherry) and mint sprigs.
- SHAKE all ingredients with ice.
- STRAIN into mug or glass filled with crushed ice.
- Garnish with fruit stick and mint sprigs bouquet.
- Serve with a straw.
Strength & taste guide:
Review:
Rum-laced fruit, as with most Trader Vic classics, balanced rather than sweet.
History:
Victor Bergeron specified that this cocktail 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).
GUN CLUB PUNCH–1
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
Juice of 1 lime
1½ ounces unsweetened pineapple juice
1 dash grenadine
1 dash curaçao
1 ounce light Puerto Rican rum
1 ounce dark Jamaica rum
Blend with 1 scoop shaved ice in electric drink mixer. Pour into green big shot glass. Fill glass with ice cubes. Decorate with fresh mint and a fruit stick.
Nutrition:
190 calories
Alcohol content:
- 1.3 standard drinks
- 13.07% alc./vol. (26.14° proof)
- 17.6 grams of pure alcohol
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.
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