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Three Rum Punch 02:58

Jeff Leanheart

This island drink combines various rums, juices, and spices to create a refreshing beach cocktail.

Three Rum Punch 02:58

Jeff Leanheart

This island drink combines various rums, juices, and spices to create a refreshing beach cocktail.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Pour the amber spiced rum, Malibu rum, amaretto, and splash of grenadine into a tall glass. 00:38

  2. 2. Add the orange and pineapple juices. Tap in a few drops of bitters. 01:22

  3. 3. Add ice. Top the glass with a metal shaker and lock in to form an airtight seal. Invert and shake well. Remove the shaker from the glass. 01:49

  4. 4. Top the glass with extra ice. Add a float of dark rum by pouring a small amount onto a spoon and letting it slowly drizzle on top of the foam. Garnish with a skewer of orange, pineapple, and maraschino cherry, if desired. 02:14

What You'll Need

Equipment

- Tall mixing glass
- Jigger 
- Cocktail shaker
- Bar spoon 
- Serving glass

Ingredients

- Amber spiced rum (1 1/2 ounces)
- Malibu, or other coconut rum (1 ounce)
- Amaretto (1/2 ounce)
- Grenadine (1 splash)
- Orange juice (1 ounce)
- Pineapple juice (1 1/2 ounces)
- Angostura bitters (a splash)
- Dark rum (a splash, as garnish)
- Fruit skewer (as garnish)
- Ice

Chef Notes

Amaretto is an Italian liqueur flavored with almonds and apricot pits.

Angostura bitters are the traditional bitters to use. It is a botanically infused, concentrated mixture of water, alcohol, and herbs exported from Trinidad & Tobago by the House of Angostura. The bottle has a distinctive oversized label.

Jeff prefers Myer's original dark rum to float on top of the cocktail. "Floating" a liquor means to layer a liquor by carefully pouring a small amount onto a spoon and drifting it on top.

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Chef Jeff Leanheart

New York City

Beverage Director Jeff Leanheart has been the creative cocktail force behind The Smith restaurant in New York City for more t... read more