Punch is a popular but loosely defined style of drink—while the majority of punches rely on a large format to define themselves, there are ways to make individual drink portions in line with a punch style. Normally, this means a mix of spirit, wine, fruit juice, sweetener and sometimes tea, though it’s flexible. The Green Acres Punch, from New York City bar professional Phil Ward, is a single-serving drink, but his use of green tea, rum and citrus give it a punch-like flavor profile.
The base of the drink is a mix of two different rum expressions from Flor de Caña, an affordable and well-regarded rum from Nicaragua. Ward uses the commonly found 4-year-old as the main base, but also adds a full ounce of the more expensive 18-year-old, a rich and celebrated rum. The bright fruit notes and subtle caramel flavors add depth to this punch.
The addition of demerara simple syrup and lime juice means that the Green Acres is essentially a very strong Daiquiri, but that gets balanced with an additional ingredient: 6 ounces of chilled green tea. This brings the Green Acres more in line with an actual punch, as they often contain tea. The choice of green tea is up to you, but using a fine loose leaf tea like a sencha, rather than a cheaper bagged tea, will invariably lead to a more complex and better tasting punch. After all, the quality of ingredients directly affects the overall drink.
Rather than chilling the ingredients in an ice-filled shaker or serving it over ice, the Green Acres spends time in the fridge. This allows all the ingredients to thoroughly meld and integrate, as well as chill without any dilution—with six ounces of green tea, it could otherwise be too watery.
- 2 ounces Flor de Caña 4-year-old rum
- 1 ounce Flor de Caña 18-year-old rum
- 3/4 ounce demerara rich simple syrup (two parts demerara sugar, one part water)
- 1 ounce lime juice, freshly squeezed
- 6 ounces green tea, brewed and chilled
- Garnish: mint sprig
Combine the rums, demerara rich simple syrup, lime juice and green tea in a bowl or other container, cover, and let stand overnight at room temperature.
Fine-strain, discarding solids, and refrigerate until chilled.
Pour into a wine glass.
Garnish with a mint sprig.