Haitian Punch
by Connor Perry - The Last Word / @connorthebartender
Ingredients
- 2 oz. Rhum Barbancourt Haitian Proof
- ½ oz. Mango Habanero Syrup*
- ½ Lime (cut into quarters)
- 1 piece of mango from the syrup
- Slice of Habanero (optional)
Preparation
- Add one quarter of a lime to a rocks glass and squeeze another quarter into the same glass.
- Add one chunk of mango reserved from the syrup and a sliver of habanero if using.
- Muddle thoroughly.
- Add ½ oz. of the syrup and 2 oz. of Rhum Barbancourt 110 and stir.
- Add freshly cracked ice and stir for 10-12 seconds, adding more ice as needed.
- Garnish with a lime wedge and a chunk of mango.
- Enjoy responsibly!
*Mango Habanero Syrup
Ingredients
- 300 g of white sugar
- 300 g of (frozen) mango chunks
- 1-2 habaneros (deseeded)
Preparation
- Layer all of them in a container and refrigerate overnight.
- The next day, add about 1-1 ½ oz. of hot tap water to the syrup, stirring the undissolved sugar from the bottom until the sugar is fully dissolved.
- Strain, reserving the syrup and the fruit in different containers.
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