If you're in NYC’s Times Square neighborhood before or after a Broadway show, you might be hard pressed to find a decent cocktail among the mega chains and tourist traps that are common in the area. Luckily, there’s The Rum House, a classy respite from the madness that offers expertly-made libations and live music most nights of the week. As the name suggests, the bar specializes in rum drinks, whether you’re in the mood for a classic or one of their signature creations. Their Rum Punch has been a house favorite among both locals and tourists for years. “We created it as a happy hour special because we wanted to make something quick, easy, delicious and affordable for our guests,” co-owner Kenneth McCoy says. “We get a lot of guests from all over the globe, so trying to please is a challenge, but you know everyone loves rum.” Two types of rum pack a punch while pineapple and lime juices give it a tangy sweetness. Aromatic bitters round out the drink and provide balance, something that all palates will appreciate.
The Rum House Rum Punch
1 oz El Dorado White Rum
1 oz Plantation Original Dark Rum
2 oz Pineapple Juice
.5 oz Lime juice, freshly squeezed
.25 oz Simple Syrup
1 dash Angostura Bitters
1 dash Peychaud's Bitters
Brandied cherry, for garnish
Pineapple chunk, for garnish
Paper umbrella, for garnish
- Mix all ingredients aside from the garnishes in a tin with ice.
- Shake and double strain into a hurricane glass over fresh ice.
- Using a paper umbrella as a spear, garnish with a brandied cherry and pineapple chunk.
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.