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: