While you could certainly just mix rum with pineapple juice for a sweet, easy, tropical treat, this Rum Punch takes the combo to the next level with Plantation Pineapple Rum. Dubbed Zack’s Daq, it was created by the lead bartender at Oldfield’s Liquor Room, Zak Yingling. “The rum is the secret, as this bottle offers such an incredible, naturally-infused, slightly caramelized pineapple sweetness, hints of mango and a little easy spice,” he says. “It immediately makes me want to drink it with an al pastor street taco.” Yingling also uses Clement Creole Shrubb, an orange liqueur that he dubs “triple sec’s sexier cousin.” If you can’t find the Creole Shrubb, Yingling suggests Giffard Curaçao Triple Sec as a worthy substitute.
- 1.5 oz Plantation Pineapple Rum
- .5 oz Clement Creole Shrubb
- .75 oz lime juice
- .25 oz simple syrup
- 1 dash Angostura Bitters
- Lime wheel
Add all ingredients, save for the garnishes, to a shaker tin with ice.
Shake and strain into a rocks glass filled with fresh ice.
Garnish with freshly grated nutmeg and a lime wheel.
Contributed by Zack Yingling