Ginger Peach Rum Punch

A house original big batch: dark rum, ripe peach and lime lifted with spicy ginger beer. Summery, a little warming, and easy to scale.

Time: 10 min
Difficulty: Easy
Method: Built in glass
Glass: Rocks glass

Ingredients

Servings

Dark rum12 ¼ oz
Peach purée8 oz
Lime juice4 oz
Ginger beer — add just before serving3 cups (24 oz)

Garnish: Lime wheel (8 slices), Mint sprig (8 sprigs)

Batching tip: mix everything except ice and sparkling mixers up to a few hours ahead and keep it chilled. Pour over fresh ice to serve. Add the bubbly part right before serving so it stays fizzy.

How to make it

1
Stir rum, peach purée and lime juice in a pitcher or punch bowl.
2
Chill for at least 1 hour.
3
Add ice and the ginger beer just before serving, and stir gently.

Bar gear

Tools you'll need

JiggerA double-sided measure so every drink comes out the same. Look for one marked in ½ and ¼ oz.
Bar spoonA long, thin spoon for stirring, layering and fishing out cherries.
Citrus pressSqueezes fresh lemon and lime fast — fresh juice is the biggest upgrade you can make.
Punch bowl & ladleLets guests serve themselves from a big batch.