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This fruit-forward tiki drink pays homage to the Painkiller - a caribbean classic made with rum, orange, pineapple and coconut
How to make ...
Saša’s Rum Punch
This Rum Punch is a house creation courtesy of our very own Sasa Ruvidic. This fruit-forward tiki drink pays homage to the Painkiller – a caribbean classic made with rum, orange, pineapple and coconut. Sasa’s punch adds floral hibiscus syrup and overproof rum to finish.
The interplay of strong, funky rum and sweet fruity flavours in this drink make for a cocktail that is at once punchy and refreshingly fruity and moreish. This drink follows the style of classic tiki drinks like the Zombie in that it has a heavy rum base, skillfully disguised by some carefully chosen fruity flavours and modifiers.
Method
Using your jigger to measure, add the rum blend, pineapple juice, orange juice, hibiscus syrup and coconut syrup to your Boston glass or the bottom half of your shaker
Using your elbow press squeeze the juice from two lime halves (roughly 25ml) into your shaker
Retain one of your squeezed lime halves to use for garnish later
Fill your shaker with cubed ice and seal
Shake vigorously for 10-15 seconds
Using your Hawthorn strainer, strain your cocktail into a Hurricane glass or tiki mug
Fill with cubed ice
Using your thumbs, hollow out your squeezed lime half to create a bowl
Place your bowl on top of your cocktail and fill with overproof rum
Use your matches to light the overproof rum
Sprinkle cinnamon over the flame to create sparks
Blow out flame and pour overproof rum in with the rest of the cocktail
Serve and enjoy
Equipment
Shaker
Jigger/Measure
Hawthorn Strainer
Elbow Press
Matches
Cubed Ice
History
Allergens
Ingredients
75ml Rum Blend (1:1 White Rum & Spiced Rum)
25ml Orange Juice
25ml Pineapple Juice
25ml Lime Juice
20ml Hibiscus Syrup
20ml Coconut Syrup
15ml Overproof Rum to Finish
Half Lime Shell for Garnish
Cinnamon for Garnish
Times:
Prep: 1 min
Make: 3 min
Total: 4 min
Calories:
530 (total)
Servings:
2
Method
Using your jigger to measure, add the rum blend, pineapple juice, orange juice, hibiscus syrup and coconut syrup to your Boston glass or the bottom half of your shaker
Using your elbow press squeeze the juice from two lime halves (roughly 25ml) into your shaker
Retain one of your squeezed lime halves to use for garnish later
Fill your shaker with cubed ice and seal
Shake vigorously for 10-15 seconds
Using your Hawthorn strainer, strain your cocktail into a Hurricane glass or tiki mug
Fill with cubed ice
Using your thumbs, hollow out your squeezed lime half to create a bowl
Place your bowl on top of your cocktail and fill with overproof rum
Use your matches to light the overproof rum
Sprinkle cinnamon over the flame to create sparks
Blow out flame and pour overproof rum in with the rest of the cocktail
Serve and enjoy
Equipment
Shaker
Jigger/Measure
Hawthorn Strainer
Elbow Press
Matches
Cubed Ice
