While you could certainly just mix rum with pineapple juice for a sweet, easy, tropical treat, this Rum Punch takes the combo to the next level with Plantation Pineapple Rum. Dubbed Zack’s Daq, it was created by the lead bartender at Oldfield’s Liquor Room, Zak Yingling. “The rum is the secret, as this bottle offers such an incredible, naturally-infused, slightly caramelized pineapple sweetness, hints of mango and a little easy spice,” he says. “It immediately makes me want to drink it with an al pastor street taco.” Yingling also uses Clement Creole Shrubb, an orange liqueur that he dubs “triple sec’s sexier cousin.” If you can’t find the Creole Shrubb, Yingling suggests Giffard Curaçao Triple Sec as a worthy substitute.
Plantation Pineapple Rum
Clement Creole Shrubb
1.5 oz Plantation Pineapple Rum
.5 oz Clement Creole Shrubb
.75 oz Fresh lime juice
.25 oz Simple Syrup
1 dash Angostura Bitters
Freshly grated nutmeg, for garnish
Lime Wheel, for garnish
- Add all ingredients, save for the garnishes, to a shaker tin with ice.
- Shake and strain into a rocks glass filled with fresh ice.
- Garnish with freshly grated nutmeg and a lime wheel.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.