Jamaican rum is on the rise, which is no surprise to Ian Burrell (also known as The Rum Ambassador) who created the world’s first rum festival. He cites the implementation of a G.I. label (or Geographical Indicator) that ensures bottles adhere to specific rules and regulations when being produced, similar to cognac and Champagne.
“This is great news for authentic Jamaican rum [producers], who take pride in their big, robust, spicy and aromatic flavors that are the base of any good rum punch or fruity cocktail,” says Burrell. He offers his very own punch as an homage to the spirit. “It’s a drink for all occasions, especially holidays,” he says. Its brightness comes from a combination of fresh fruit juices, making it the perfect sipping choice for lounging at the beach, gathering around at a family cookout, serving during the holidays or even bringing a bit of the tropics to a dreary winter day.
Besides being delicious, Burrell’s punch recipe is a testament to the versatility of rum on all points of the category’s flavor spectrum, from approachable white rums to those full of character, like Jamaican rum. Sipping a rum on its own is the best way to get acquainted with the spirit and its terroir, but it’s also interesting to see what any given rum is capable of in a cocktail, and there are truly no limits to what a talented bartender can do with a great bottle and access to the right ingredients. As you’ll find out with the Reggae Rum Punch, fresh juice and a shaker is always a safe bet, but there’s plenty of possibility on the stirred front, like a good Rum Old Fashioned. No matter how you take your rum cocktail, there’s a good chance you’ll be back for a second round.
This recipe originally appeared as part of “Give Your Punch Bowl a Purpose with These 3 Holiday Recipes.”
- 2 ounces Jamaican overproof white rum
- 2 ounces fresh orange juice
- 2 ounces pineapple juice
- 1/2 ounce fresh lime juice
- 1/2 ounce strawberry syrup*
- Garnish: pineapple slice
- Garnish: mint sprig
Add all ingredients into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Garnish with a pineapple slice and mint sprig.
*Strawberry syrup: Add 1/2 cup granulated sugar and 1/2 cup water into a small saucepan over medium heat. Stir until sugar is dissolved. Add 1 cup strawberries into saucepan and bring to a boil. Boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick for about 10 minutes. Let cool, then strain into a glass jar and seal tightly with a lid. Will keep, refrigerated, for about one month.