The Round Hill Special Rum Punch
The powerful double-rum punch from Montego Bay’s Round Hill courtesy of its creator Stewart Kerr, the bespectacled barman below.
2½ ounces Appleton Special Rum
1 ounce Meyers Dark Rum
½ ounce apricot brandy
3 ounces pineapple juice
¾ ounce lemon or lime juice
Pineapple wedge, lime slice and maraschino cherry, for garnish
Combine all the ingredients in an ice-filled shaker. Shake and serve over ice. Garnish with the pineapple, lime and cherry.
About the Mixologist
Stewart Kerr, Bartender, Round Hill Resort
A celebrity in his own right, Round Hill’s head bartender Stewart Kerr has been getting the royalty of the resort (Sir Paul McCartney, Jackie Onassis et al.) pleasantly tipsy for 39 years at his bar beneath a canopy of breezy palm trees.
During his tenure, Kerr has crafted a bevy of drinks for the resort, but his own variation on the hotel’s namesake rum punch is why guests flock to his bar . For Kerr, it’s more than just a punch—it’s a beachfront icon. “It was originally served in a hollowed out pineapple trimmed with maraschino cherries. It’s been a staple of the hotel since it opened in 1952.”
Kerr makes it with a blend of two rums and hand-pressed juices from fruits grown on the property. “The punch recalls the resort’s past as a pineapple plantation.” And what a punch it packs. After a day of sipping Stewart’s undeniably habit-forming drink, take solstice that the resort offers the aptly named “Hangover Recovery Massage” to restore you back to your senses.