Beverages |
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Punch Montana (by the glass) - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Mix rhum, triple sec, vermouth and bitters in large glass. FIll nearly to top with 1/2 lime juice, 1/2 orange juice. Add grenadine to desired color & sweetness. Garnish with an orange slice.
Smaller version of the half gallon recipe.
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.
- 2 shots quality dark rum, such as Barbancourt
- ½ teaspoon Triple Sec
- 1 teaspoon sweet vermouth
- 1 drop angostura bitters
- 1/3 cup fresh lime juice -- approx.
- 1/3 cup fresh orange juice -- approx.
- grenadine -- to taste
PREPARATION
Mix rhum, triple sec, vermouth and bitters in large glass. FIll nearly to top with 1/2 lime juice, 1/2 orange juice. Add grenadine to desired color & sweetness. Garnish with an orange slice.
Smaller version of the half gallon recipe.
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.
