A Berry Rum Punch
”This drink is a bevy of flavors and colors. I remember my mother and I eating this berry tartlet at a panaderia. It had blueberries, strawberries, blackberries and raspberries all mixed together. I was also thinking of the colors I wanted to play with in this drink, the Easter egg colors. I remember my mom and I and my sister, we would paint the cascarones and fill them with confetti and crack them outside on each other with our cousins. These memories inspired me to create this drink.”
Ingredients
- 2¼ cups (532.3 ml) lemon juice
- 3 cups (709.8 ml) pineapple juice
- 2¼ cups (562.5 ml) strawberry purée (recipe follows)
- ¾ cup (177 ml) Combier Crème de Mure
- ¾ cup (177 ml) Giffard Crème de Framboise
- 4½ cups (1 l) blueberry-infused white rum (recipe follows)
- 9 cups (2.1 l) sparkling water
- 1⅓ cups (314.7 ml) water
Instructions
TO MAKE THE STRAWBERRY PURÉE:
- 3 cups (600 g) strawberries, hulled
- 3 cups (600 g) granulated sugar
TO MAKE THE BLUEBERRY-INFUSED WHITE RUM:
- 4¼ cups (2 l) white rum
- ¼ cup (60 g) blueberries
- Add all ingredients to a large punchbowl. Top with pebble ice. Garnish with blueberries, blackberries and raspberries.
TO MAKE THE STRAWBERRY PURÉE:
- Purée ingredients in blender. Strain through fine mesh strainer.
TO MAKE THE BLUEBERRY-INFUSED WHITE RUM:
- Sous vide* the ingredients at 145° F (63° C) for 1 hour.
- Strain and discard blueberries.
Notes
* Sous vide is a cooking technique that can be used to infuse flavor into spirits and syrups. The process involves sealing ingredients in a plastic pouch or glass jar and immersing them in water at a precise constant temperature.
Zuniga also created this drink in a 1 serving size. You can find the recipe at edibleriograndevalley.com.