If you ask me, simplicity is the best policy for just about anything, but it’s especially true when it comes to rum punch. The welcome drink of choice at every airport, cruise port, hotel/resort, and most every other “ort” anywhere in the Caribbean, rum punch seemingly comes in as many varieties as there are shells on a beach.
More often than not, though, this is a bad thing.
As our very own mixologist Jesse Card noted in sharing his White Empress recipe with us last March, some bartenders have a tendency to take things too far.
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