For Bua’s winter punch, bartender Gaston Graffigna pairs pineapple with the warm embrace of ancho chile liqueur for a lovely flavor contrast. “Ancho chiles are delicious, with a lot of umami, which echoes the nuttiness of the orgeat. Orgeat also gives the drink a creamy, buttery quality, and the spice of Ancho Reyes balances that,” Graffigna says. “The acidity of pineapple juice brightens the drink so it’s rich and luxurious but not heavy.”
1 oz. dark rum (Graffigna uses Gosling’s)
¾ oz. Ancho Reyes chile liqueur
½ oz. spiced rum
¾ oz. orgeat
½ oz. pineapple juice
Tools: shaker, strainer
Glass: double rocks
Garnish: grated nutmeg
Combine all the ingredients in a shaker with ice and shake until chilled. Strain into a rocks glass over a single large ice cube. Garnish.
Gaston Graffigna, Bua, New York City
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