Barbados Punch Recipe
Mount Gay Eclipse Rum with a hint of Peach Schnapps, pineapple juice and a Black Rum Floater.
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Ingredients
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Punch Base
Float & Garnish
Method
Punch Base
- 1
Combine ingredients
Fill a cocktail shaker or mixing tin with ice. Add 3 oz Mount Gay Eclipse Rum, 0.5 oz Peach Schnapps, 4 oz pineapple juice, 0.5 oz fresh lime juice and 0.25 oz simple syrup.
- 2
Shake
Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is chilled and slightly frosted. This chills and dilutes the punch to brighten flavors.
- 3
- 4
Float & Garnish
- 5
Add black rum floater
Using the back of a bar spoon held just above the drink's surface, slowly pour 0.5 oz black rum so it floats on top, creating a dark layer and visual contrast.
- 6
Finish and garnish
Optionally add 2 dashes of Angostura bitters over the float. Garnish with a pineapple wedge and a maraschino cherry on a pick. Serve with a straw placed at an angle so the drinker can taste the float or mix it in.
