Courtesy Westin Galleymore, spirits director, UB Preserv, Houston
UB Preserv has featured tiki bowls since it opened in May 2018, and this punch is perfect for even larger quantities. Galleymore describes the flavor as “funky, friendly and slightly bitter,” the former largely due to the grassy, heady rhum agricole.
Front Porch Daiquiri
Courtesy Naomi Levy, beverage director, Better Sorts Social Club at the Kimpton Nine Zero Hotel, Boston
This cocktail features the makings of a classic Daiquiri: rum, lime and sugar. However, the addition of iced tea and mint transforms it into a relaxed affair that’s as easy to make as it is to sip. It’s just the ticket for the dog days of summer.
- 3 cups Aperol
- 2½ cups grapefruit juice
- 2 cups Neisson Rhum Agricole Blanc
- 1 cup simple syrup
- ½ cup Luxardo Maraschino Liqueur
- Soda water, to top (optional)
Up to 2 hours prior, combine all ingredients except soda water. Store in refrigerator.
To serve, pour mixture into large punchbowl with 4 cups ice. Ladle 3 ounces into glass or tiki mug over fresh ice. Top with soda water, if desired. Serves 20.
- 6 tablespoons unsweetened iced tea
- 6 tablespoons sugar
- 2 cups white rum
- ¾ cup fresh lime juice
- Fresh mint leaves, for garnish
- Lime wheels, for garnish
In small saucepan, combine iced tea with sugar until fully dissolved. Cool, then refrigerate.
Up to 2 hours prior, combine all ingredients except garnish in pitcher with 1¼ cups water. Store in refrigerator.
To serve, add ice to pitcher. Garnish with mint leaves and lime wheels. Serves 6–8.