"Allandale Rum Punch | Crafted Pour"

"This is the last of my local rum punches. It’s been a lot of fun putting these flavours together! For the names, I’ve been going backwards through all the places I’ve lived in St. John’s since moving out on my own. For the final mix, I’ve landed at my first homie house in university outside of student housing. We certainly weren’t drinking artisanal berry sauces or exotic liqueurs, but a Zombie riff seemed appropriate to honour that time in my life. It’s certainly not quite as boozy in the name of keeping with this template, but all of the flavours are there, with most having local counterpart to play off of. Recommended Brands: •Newfoundland Distillery Co. Chaga Rum and Seaweed & Nettle Bitters •Rock Spirits London Dock 100 •Dark Tickle Crowberry sauce/syrup/jam •Fee Brothers Grapefruit Bitters •Zombie Mix: equal parts dry curaçao, falernum, grenadine and Pernod", "undefined", "Allandale Rum Punch",

"Ingredients"

Allandale Rum Punch By , May 8, 2009 This is the last of my local rum punches. It’s been a lot of fun putting these flavours together!

For the names, I’ve been going backwards through all the places I’ve lived in St. John’s since moving out on my own. For the final mix, I’ve landed at my first homie house in university outside of student housing.

We certainly weren’t drinking artisanal berry sauces or exotic liqueurs, but a Zombie riff seemed appropriate to honour that time in my life.

It’s certainly not quite as boozy in the name of keeping with this template, but all of the flavours are there, with most having local counterpart to play off of.

Recommended Brands:
•Newfoundland Distillery Co. Chaga Rum
and Seaweed & Nettle Bitters
•Rock Spirits London Dock 100
•Dark Tickle Crowberry sauce/syrup/jam
•Fee Brothers Grapefruit Bitters
•Zombie Mix: equal parts dry curaçao, falernum, grenadine and Pernod This is the last of my local rum punches. It’s been a lot of fun putting these flavours together! For the names, I’ve been going backwards through all the places I’ve lived in St. John’s since moving out on my own. For the final mix, I’ve landed at my first homie house in university outside of student housing. We certainly weren’t drinking artisanal berry sauces or exotic liqueurs, but a Zombie riff seemed appropriate to honour that time in my life. It’s certainly not quite as boozy in the name of keeping with this template, but all of the flavours are there, with most having local counterpart to play off of. Recommended Brands: •Newfoundland Distillery Co. Chaga Rum and Seaweed & Nettle Bitters •Rock Spirits London Dock 100 •Dark Tickle Crowberry sauce/syrup/jam •Fee Brothers Grapefruit Bitters •Zombie Mix: equal parts dry curaçao, falernum, grenadine and Pernod Ingredients: - Aged Demerara Rum - Navy Strength Demerara Rum Instructions: Combine all ingredients in a cocktail shaker. Add ice and shake well. Fine strain into a Collins glass filled with cracked ice. Garnish with a mint sprig and orange spiral. Sours,Fruity,Tiki,Originals