Cocktail & Other Recipes By Spirit Rum Cocktails

Point Reyes Punch

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Liquor.com
Liquor.com

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Updated 11/25/21
Point Reyes Punch cocktail

Liquor.com / Tim Nusog

There’s something about the elegance of an equal-parts cocktail, whether that’s the bittersweet charm of a Negroni, the bright and herbal notes of a Corpse Reviver No. 2 or the balanced and nuanced Point Reyes Punch. This creative concoction comes from bar veteran Claire Sprouse, founder of New York City’s famed (and now-closed) Hunky Dory. In it, pineapple syrup lends a silky thread to a sunny blend of rum and dry vermouth.

The base spirit for the cocktail is a white rum, and any dry white rum will do. Something like Plantation 3 Star, Flor de Cana 4 Year Extra Seco or even Bacardi Superior will do the trick. What’s more specific is the vermouth that is called for—Sprouse constructed the Point Reyes Punch with Lo-Fi Dry Vermouth. This fortified wine from northern California producer Lo-Fi Brand Aperitifs is slightly sweeter than your average dry vermouth and is made with a variety of herbs including fennel, coriander, and chamomile. It can be found through online markets, and can be used to make a unique Martini or Spritz.

Another unusual ingredient in the Point Reyes Punch is the syrup; rather than using a sweet liqueur like the maraschino in a Last Word or the orange liqueur in a Corpse Reviver No. 2, Sprouse makes a pineapple syrup from scratch. The recipe is a bit labor intensive, but can also be used in drinks like the Mrs. Robinson Cocktail.

Ingredients

  • 1 ounce dry white rum
  • 1 ounce Lo-Fi Dry Vermouth
  • 1 ounce pineapple syrup*
  • 1 ounce lemon juice, freshly squeezed

Steps

  1. Add the white rum, Lo-Fi Dry Vermouth, pineapple syrup and lemon juice into a shaker filled with ice, and shake until well-chilled.

  2. Double-strain into a chilled coupe.

*Pineapple syrup: Peel and core 1 whole pineapple, then cut the meat into chunks. Add 1 cup white sugar, toss to coat in a glass bowl and store, covered, in the refrigerator overnight. Combine 1 cup sugar and 1 cup water in a saucepan, simmer until the sugar is dissolved, and remove from the heat. Blend the macerated pineapple in a blender, add the simple syrup, and stir to combine. Strain out solids using a cheesecloth, and store the syrup in the refrigerator.