Cesar's Rum Punch

Joseph Cesar served this Haitian classic in the 1930s at the Hotel Oloffson's in Port-au-Prince.

Ingredients:

• ½ oz Real Grenadine
  

• ¼ oz Demerara Gum Syrup
  

• 2 oz aged rum
• 2 oz lime juice
  
• 3 dashes Angostura bitters
  

Instructions:

• Add all ingredients to a cocktail shaker
• Add ice and shake hard for 20 seconds
• Strain into a chilled highball glass
• Top with crushed ice
  

Glass:

• highball

Garnish:

• cherries, fresh mint
  

Photo:

Robin Sinhababu