Black River Punch

Here´s another interesting cocktail i stumbled upon, the Black River Punch.

This cocktail was at first an un-namd Planter´s Punch variant. The Planter´s Punch is as we know based on the old rhyme – 1 of sour, 2 of sweet, 3 of strong, 4 of weak…and with that formula you can make all kinds of variations.

The Black River Punch was created by Kevin Upthegrove aka Heylownine. I`m gonna serve it here and also try it with rhum agricole and switch the black tea for a ginger tea to see how that will do.

From the info i got – the name Black River Punch is inspired by the Jamaican influence in this drink from the Smith and Cross rum to the pimento dram.

The Black River runs through the Appleton Estate in the Saint Elizabeth parish and the capital of the parish – Black River was once a sugar port and exporter of rum and allspice. So i think the name is just about right, perfect actually.

Black River Punch

1 oz lemon juice
1 oz Demerara sugar syrup
1/2 oz Falernum (recipe from Beachbum Berry Remixed)
1/4 oz pimento dram (recipe from Beachbum Berry Remixed)
1 oz Smith and Cross Jamaican rum
1 oz Batavia Arrack
2 oz strong black tea

Gently shake with ice cubes, pour into tall glass. Add more ice to fill. Garnish with freshly grated nutmeg.

I would describe this drink as strong, rummy and spicy.The strong black tea is also a nice addition adding a different spiciness than the pimento dram and the rums blending in creating layers of spice. NICE!

Now i wanted to make a twist of the drink as well and rhum agricole was the way to go..

Martinique owes its name to Colombus who landed on the island on 15 June 1502.

The island was then called “Jouanacaëra-Matinino”, which came from a mythical island described by the Tainos of Hispaniola. But according to historian Sydney Daney, the island was called “Jouanacaëra” by the Caribs, which would mean “the island of iguanas”.

After Columbus’ initial discovery, the name then evolved along the pronunciations Madinina (“Island of Flowers”), Madiana, and Matinite.

When Columbus returned to the island in 1502, he rechristened the island as Martinica. It finally, by influence of the neighboring island of Dominica (La Dominique), came to be known as Martinique.

So it was called the island of flowers…(Madinina) and that inspires both the name and the flower garnish of the drink and then we got the rum – it´s the island of flowers and rum…

Madinina Rum Punch

1 oz equal parts fresh lime and lemon
1 oz demerara syrup
0.5 oz falernum
3 oz aged rhum agricole
2 oz green ginger tea
0.5 oz St Germain
2 dash Bad Dog Fire and Damnation bitters

Shake and strain into a goblet with ice cubes and add a 0.5 oz float overproof dark rum (i used Plantation Original Dark overproof ) and garnish with a tropical flower.

This drink turned out to be what i would call a stiff strong rum punch – with that typical agricole flavor and it´s spicy…

It contains 3 oz rum plus 0.5 oz float overproof. It was tasty and went down easily…but i guess one is enough.

Enjoy!

Guest Post – Hemmingway’s Rum Punch

In 1996 Terry Drummey opened Hemmingway’s beachfront restaurant at the Sands resort at Grace Bay, on Providenciales, at that time a little-known island floating in the Caribbean beyond Cuba and the Bahamas. More than a decade later, as the Turks and Caicos has attracted more and more visitors, Hemminway’s has become the heart of Grace Bay, recently voted one of the top beaches in the world.

Hemmingway’s certainly has an astounding view of Grace Bay’s white sand beaches and turquoise waters, and it’s the perfect place to drink that quintessential Caribbean cocktail, rum punch.

There are no distilleries producing rum in the Turks and Caicos Islands and there don’t appear to be any plans to produce rum here in the future either; there’s not much soil on most of the islands, so sugar cane (necessary for local rum production) has never been grown commercially.

However, the Turks and Caicos are located not far from the Bahamas, which has its own rum culture, and the interconnected societies of the two island chains means rum is popular in Turks and Caicos. Bambara is the local rum, and it’s made with blends imported into the Turks and Caicos.

Hemmingway’s rum punch features a lot of Bambara. Here’s the recipe:

1 oz Bambarra coconut rum
1 oz Bambarra dark rum
3oz orange juice
3oz pineapple juice
1 oz grenadine
Float with Myers dark rum
Cherry/pineapple garnish

What’s the connection to Ernest Hemmingway? Not much, except for the Caribbean locale, and the Caribbean ingrendients. It’s a perfect way to get refreshed after a day out in the sun. Sip it, and imagine you’re watching the sunset on Providenciales.

Nevin Thompson frequently writes about the Caribbean for Sands at Grace Bay, a resort in the Turks and Caicos.

ST GEORGE´S RUM PUNCH

Welcome to the world of Rum Punch!

Here we got a real old school Caribbean Rum Punch from the Grenada containing nutmeg syrup. And it was the nutmeg syrup that picked my attention since i never done that before and i like nutmeg, it adds a very pleasant flavor to drinks and food.

I`m not surprised they make nutmeg syrup in Grenada since it´s the spice island in the Caribbean and lots of nutmeg is grown there. The nutmeg adds a special flavor to this rum punch.

Here`s how to make it:

NUTMEG SYRUP

12 nutmeg pods + sugar to thicken

Cut those pods into quarters and place in a large pot and blanch them with boiling water to get rid of the small amount of acid that nutmeg contains. Pour out the water and add 5 quarts fresh cold water and let sit overnight.

Next day, boil for 20 minutes and then leave to sit again for 24 hrs. I know…it´s a bit of a daunting task to make this syrup but once you get started it´s not that bad..

Now, bring it to a boil and when it starts boiling start adding the sugar, 3/4 cup to every 2 cups water – and lightly boil until it reaches the consistency of maple syrup, don´t boil too hard.

This makes about 5 quarts, you may brake it down to a lesser amount if you gonna make just a couple punches, then break down the drink recipe accordingly.

ST GEORGE´S RUM PUNCH


3 cups fresh lime juice

3 cups fresh orange juice

3 cups nutmeg syrup

3 cups pineapple juice

1.5 bottles dark rum (i used Coruba, Smith and Cross and Plantation original dark overproof – in the ratio 1 coruba, 0.5 S&C and 0.5 Plantation op)

1 cup apple juice

1 cup pineapple chunks

1 cup frozen, pitted unsweetened cherries

6 ounces Angostura bitters

Freshly grated nutmeg

Blend lime an orange juices, nutmeg syrup, pineapple juice and rum. Add apple juice, pineapple chunks, cherries and bitters and stir well. If possible use a huge ice chunk in the middle of the bowl. Finish with some grated nutmeg on top of the ice.

Now – i didn´t have any apple juice…but i had grapefruit so i used that and it turned out really good but why not try both? and the grated nutmeg on top of the ice added a nice touch, it smelled so goood!

Now, THAT`s good in the middle of the winter! this punch was so yummy i had to make another despite i made a double…

 

Sugarcane bar