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Hemingway Hot Rum Punch

With the official start of holiday party season upon us it’s time to whip up a few festive cocktails. This one comes to us from our friends at Papa’s Pilar Rum. Let us know what you think.

Hemingway Hot Rum Punch
Creator: Phil Greene
- 9oz Pilar Blonde
- 6oz Pilar Dark
- 6oz Cognac Ferrand 1840
- 1oz water
- 4 1/2oz lemon juice
- 3oz lime juice
- 3oz Depaz Cane Syrup (from Martinique), or 1 oz brown sugar simple syrup

Directions:
Add all ingredients to a pot, set on stove on low, allow to simmer for 30 minutes, stirring occasionally. Serve in punch cup, Irish coffee glass, sturdy wine glass, or rocks glass. Garnish with lemon peel. Option, add a dash of Angostura Bitters or Dale DeGroff’s Pimento Bitters to each serving.

Glassware: Punchbowl cup or Irish Coffee Glass
Serves: 8
Note: Simply double, triple, etc., for larger batches.

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Now available in Dark & Blonde varieties, Papa’s Pilar is born from the finest rums of the Caribbean, Central America and the U.S.A. and then solera aged and blended using American Oak Bourbon barrels, Port Wine casks, and finishing in Spanish Sherry casks.

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