This rum punch comes from Des Moines bartender David Murrin-von Ebers and is inspired by a spirited family tradition. “When my stepmom’s family gets together (especially while drinking Rum Runners in the Lake of the Ozarks) they cheers ‘to Thursday,’ unless it’s Thursday, and then they cheers to any other day,” he says.
1½ oz. blended Jamaican rum (Bartender’s Handshake uses Appleton Estate Signature Blend)
1 oz. orange spice tea syrup
¾ oz. fresh grapefruit juice
½ oz. fresh lemon juice
2 dashes of Angostura bitters
1 oz. Prosecco, to top
Tools: shaker, strainer
Glass: large coupe
Garnish: large swath of orange zest
Add the first 5 ingredients to an ice-filled shaker and shake until chilled. Double strain into a chilled glass, top with Prosecco, then garnish.
Orange Spice Tea Syrup: Bring 4 cups of cups water to a boil and add 3 orange spice teabags. Allow the tea to steep for 15 minutes, then remove the teabags and add ½ cup of sugar, ¼ cup of honey, and a pinch of salt, stirring until dissolved. Allow to cool and store refrigerated in a sealed container for approximately 1 week.
David Murrin-von Ebers, The Bartender’s Handshake, Des Moines, Iowa
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