Keep the light Cuban rum and fresh lime juice, and instead of gum syrup as the sweetener, swap in pineapple gum syrup and a bit of apricot brandy/liqueur*.
Here's a recipe for one:
• 2 oz light rum
• ¾ oz lime
• ⅔ oz pineapple gum syrup
• ¼ oz apricot brandy/liqueur
Shake all with ice and strain into a chilled coupe. Garnish with a lime wheel.
If you've got a few folks visiting, scale this up into punch form! This recipe serves 8-12.
• 20 oz light rum
• 7 ½ oz lime
• 6 ⅔ oz pineapple gum syrup
• 2 ½ oz apricot brandy/liqueur
• 15 oz water
Combine all ingredients in a 1-2 gallon punch bowl. Stir and add a large block of ice. Garnish with lime wheels.
* Apricot brandy is not easy to find, but your best bet is the product from Rothman and Winter.
