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Rum Punch Part 2: Recipe for the passionate island tart

The ultimate sarong courtesy

As my regular readers may recall, I recently spent a little vacation time in the Bahamas, where I was treated to the first class bartending services of Sammy at the Cocodimama Hotel, for better or, on at least one evening, for worse.

Bad tourist behavior notwithstanding, the man gets up to some serious mixology and Mr. Slattern and I were delighted to make regular use of his sevices. We tried all manner of rum drinks, which used all manner of flavored rums. My personal favorite was the Bahama Mama. Now, Sammy makes a Bahama Mama without the aid of passionfruit juice and confines himself to white rum and coconut rum, and if you want to follow the original recipe just skip the dark rum and passionfruit juice and double up on the orange juice in the tarted up version of the recipe below.

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Gone Swillin’

Ricardo's rainbow coalition

Mr. Slattern and I have retired to the beautiful Bahamas for a few days of liver straining R&R. I was going to unplug and hold off posting till we returned, but I have made such an exciting discovery, that I cannot wait.

The clever distillers at Ricardo here in the islands produce flavored rums, and with the help of Sammy, Eleuthera’s best bartender, we are working our way through the full range. Watch this space for many exciting potions for your punchbowl. (Don’t worry, we’re writing them down rather than relying on memory, which in these circumstances, can be a bit flukey.)

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