Recipe - Desmonds Rum Punch

1 ounce Lime juice; freshly squeezed
2 ounce Sugar Syrup; Recipe follows
1 ounce Overproof white rum
2 ounce Dark rum
2 dr Angostura bitters
1 cup Crushed ice
1 Fresh sugarcane swizzle
stick

SUGAR SYRUP
One half cup Sugar
One fourth cup Water

Combine all ingredients in a large cocktail shaker. Shake well to combine.
Pour into a glass. Garnish with swizzle stick.

SUGAR SYRUP Makes Three fourths cup

Combine sugar and water in a small saucepan. Boil for 5 minutes. Let cool.
Store extra syrup in refrigerator, and use as needed.

NOTES : Most of the world's rum, a byproduct of sugarcane production,
comes from the Caribbean. And Jamaica, an island known for its dark, rich
varieties, produces some of the finest rums you'll ever taste. You may have
sampled rum punch over the years, but few are as memorable as the one made
by Desmond Young at the Strawberry Hill resort in Jamaica. Desmond, a
fiftyyearveteran bartender, uses two kinds of rum in his signature
drinka dark rum and a rather potent white rum, that, at 126 proof, adds a
real kick to this cocktail.
Recipe by: Martha Stewart http://www.marthastewart.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Mar
6, 1998