Minute Mixologist: “Ninja Whale” Manila Rum Punch

manila rum punch ec gladstone




For a recent Typhoon Haiyan survivors benefit, I created this simple rum punch inspired by Filipino flavors: Cut the heart of a medium size pineapple into small dice, and soak in calamansi nectar for at least 4 hours at room temp. Add this to 1 1/2 bottles (or roughly 1 liter) Tandeña Manila Rum or […]




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For a recent Typhoon Haiyan survivors benefit, I created this simple rum punch inspired by Filipino flavors:

Cut the heart of a medium size pineapple into small dice, and soak in calamansi nectar for at least 4 hours at room temp.

Add this to 1 1/2 bottles (or roughly 1 liter) Tandeña Manila Rum or quality equivalent, gently stirring in 1.5 liters pure coconut water.

To serve, fill a tall glass or double old fashioned 3/4 with ice, ladle in punch above ice line, top with a splash of soda water and garnish with a cut stalk of lemongrass [lemongrass may also be added to the punchbowl for extra flavoring)

More about Tondeña Rum

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