Returning to the first ever RumDood & Mount Gay Labor Day Rum Punch Contest (note: future contests should have shorter names), we continue our stroll through the runners up as we focus on the Halley’s Eclipse Rum Punch. This punch was submitted by Chris Bostick, bartender at LA’s well-known speakeasy bar, The Varnish, and proprietor of Blueprint Cocktail Blog.
Halley’s Eclipse Rum PunchThin peel from 2 lemons and 1 orange3 heaping teaspoons fine sugar5 oz Mt Gay Eclipse Silver4 oz Mt Gay Eclipse3 oz Mt Gay Extra Old5 oz Yellow Chartreuse6 oz fresh lime juice4 oz honey syrup (3:1/ water:honey ratio)2 oz Rum Dood Falernum #2
12 oz Bundaberg Ginger Beer
In a large mixing bowl, muddle citrus peels with sugar. Add all ingredients minus the ginger beer and stir well until the sugar has dissolved and the flavors have all married well. A metal whisk works incredibly well.
Strain contents of mixing bowl into a punch bowl containing ice (preferably a large, single chunk).
Add the 12oz of ginger beer, give one last gentle stir and enjoy!
This is an incredibly tasty punch – and one that definitely took the sponsors to heart. I think this is the first time I’ve ever seen a recipe calling for my falernum by name – even in my own recipes – and it calls for the majority of the Mount Gay Rum product line. The punch is light and refreshing, with a nice mingling of all the flavors and the honey coming through nicely and playing perfectly against the ginger beer and falernum.
If you’re looking for the best way to keep the punch cold in the bowl, both Chris and I recommend a single, large chunk of ice in your punch bowl. This will get your punch chilled without diluting it to the same degree a large collection of ice cubes would. I typically use ice made by freezing a loaf pan full of water while Chris recommends freezing about 30 oz of water in a plastic prep bowl a few days ahead of time.
When serving the punch, if you really want to dress it up for your guests, try garnishing your punch bowl with some edible flowers floating on top. Chris suggests edible orchids, blue Borage flowers, purple pansies, or golden Marigolds, but use your imagination. I’m also a fan of a few thin slices of lemon and/or lime floated on the top of the punch.
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I want to try it, but alas, BevMo doesn’t carry RumDood falernum. Can I use another brand without betraying my loyalties?
Well, it’s not the same, but the best commercial falernum I know is the John D. Taylor Velvet Falernum. It’s not as spicy as the RDF#2, but it’s pretty good.