Port Au Prince
- 1½ oz aged rum
- 1/2 oz John D. Taylor's Velvet Falernum
- 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 or alternatively into a glass filled 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 should really use rum from Haiti. Rhum Barbancourt is located in Haiti and is well known for their rhum agricole—rum made from cane juice instead of molasses. However, not having any, we used Ron Abuelo 7 Year rum which worked just fine.
Donn's recipe would have you serve the drink in a glass filled with crushed ice. We like ours strained and served straight up and given the drink is just a modified sour this works well enough.