When you step into Clyde’s in Brooklyn’s Williamsburg neighborhood, you’re instantly transported from the cold concrete city to a warm island getaway—if only for a few rounds. The Trinidadian-owned bar serves cocktails that are crafted with premium rums and fresh Caribbean flavors, along with delicious snacks like salted cod fritters and stuffed crab cakes. For their signature rum punch, head bartender Cyllan Hicks uses a classic ratio to create a perfectly balanced drink. “There's also a little rhyme that goes with the punch,” Hicks says. “It actually describes the measurement of the cocktail: One of sour, two of sweet, three of strong, four of weak." This recipe may sound simple, but the four ingredients come together to create a beautiful, complex cocktail that will slay at any party you throw.
Clyde’s Rum Punch
2 oz Angostura 5 Year Old Rum
1 oz demerara syrup
.5 oz Lime juice, freshly squeezed
4-5 dashes Angostura Bitters
Lime wedge, for garnish
- Add all ingredients save for the garnish to a shaker with ice.
- Shake and strain into a highball glass filled with fresh ice.
- Garnish with a lime wedge.
1 Cup Demerara Sugar
1 Cup Water
- Combine the water and demerara sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, about 2 minutes. Immediately take the saucepan off the heat.
- Let cool, then pour into a container (something clear to show off your nice golden syrup) and store in the refrigerator for up to one month.