The Drink: I reached out to Julian Goglia of The Pinewood in search for a good Rum Punch recipe. He kindly shared this one and declared it ‘The Keelhauler.’ It’s awesome! My only adjustment to Julian’s recipe was using 2 oz of rum as opposed to 1.5 oz. Personally, I like a drink a tad boozier, and the addition of more rum made it a tad less sweet, which I also prefer. If you love a sweeter cocktail, try it with 1.5 oz first.
- 2 oz aged rum – we used Flor de Caña’s 7 year reserve
- 1/2 oz John D. Taylor’s Velvet Falernum*
- 1/2 oz ginger syrup (1 part ginger juice to 1 part sugar)
- 1/2 oz fresh lime juice
Shake and strain into glass over a large cube.
For an actual punch, you’ll need to add 1/2 oz water per serving. So if you want 20 drinks, multiply all the ingredients by 20, including the water. Get it nice and cold in the fridge and pour into a punch bowl or pitcher.
*Don’t worry, I also had to Google what the heck Velvet Falernum was (here’s a great explanation). If you’re in Atlanta, I grabbed a bottle at Tower for $17.
The Glass: Hand-blown DOF glass from One King’s Lane.
The Attire: Dress from El Mercado in San Antonio’s Market Square.