Port Au Prince
- 1½ oz aged rum (Rhum Barbancourt 5 Star)
- 1/2 oz falernum (Maggie's Farm)
- 1/4 oz Demerara syrup
- 1/2 oz fresh squeezed pineapple juice
- 1/2 oz fresh squeezed lime juice
- 1 dash grenadine syrup (Liber & Co Real Grenadine)
- 1 dash Angostura bitters
Shake with ice and strain into a chilled cocktail glass. Alternatively short shake with ice and strain into a double old-fashioned glass almost filled with crushed ice. Top up with crushed ice. Garnish with a lime wedge speared with a cocktail umbrella.
This is another rum punch recipe from Donn Beach, the origin of all things Tiki, in the late 1930s. It's not our favorite, we prefer Planter's Punch or the Hurricane, but it is still a worthy drink. The recipe above comes via Smuggler's Cove. Given the name Port Au Prince we use Rhum Barbancourt from Haiti, well known for their rhum agricole—rum made from cane juice instead of molasses. However, any Spanish-style aged rum will work just fine. We prefer Maggie's Farm Falernum over John D. Taylor's Velvet Falernum. It brings a stronger flavor of spice which works well in the drink.
Donn's recipe would have you serve the drink over crushed ice. It works well served this way but tends to dilute quickly so we have a slight preference for serving it straight up. Given the drink is just a modified sour, without the strong rums of some of Donn's more robust creations, this works well enough.