Beverages |
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Punch Montana (1/2 gallon) - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Mix rhum, triple sec, vermouth and bitters in 1/2 gallon jug. Fill nearly to top with 1/2 lime juice, 1/2 orange juice. Add grenadine to desired color & sweetness (about 3 shots). Makes 1/2 gallon. Garnish individual drinks with an orange slice.
This is the acclaimed rhum punch from the Hotel Montana in Petionville, Haiti. Haiti's Barbancourt Rhum, now available in the US, is one of the finest rhums available... it is the only rhum made from pure sugar juice instead of molasses, and is so smooth that you can sip it like cognac! During my 2003 visit to Haiti , I convinced the bartender at the Hotel Montana to give me the recipe for their legendary rhum punch.
- 750ml quality dark rum, such as Barbancourt
- ½ jigger Triple Sec
- 1 jigger sweet vermouth
- 3 drops angostura bitters
- 2 ½ cups fresh lime juice-- approx.
- 2 ½ cups fresh orange juice--approx.
- Grenadine -- to taste
PREPARATION
Mix rhum, triple sec, vermouth and bitters in 1/2 gallon jug. Fill nearly to top with 1/2 lime juice, 1/2 orange juice. Add grenadine to desired color & sweetness (about 3 shots). Makes 1/2 gallon. Garnish individual drinks with an orange slice.
This is the acclaimed rhum punch from the Hotel Montana in Petionville, Haiti. Haiti's Barbancourt Rhum, now available in the US, is one of the finest rhums available... it is the only rhum made from pure sugar juice instead of molasses, and is so smooth that you can sip it like cognac! During my 2003 visit to Haiti , I convinced the bartender at the Hotel Montana to give me the recipe for their legendary rhum punch.