The Cesar’s Rum Punch was invented sometime in the 1930’s by Joseph Cesar while working at the Grand Hotel Oloffson in Haiti.
Ingredients
- 2 oz. fresh lime juice
- 1 oz. grenadine (I make my own)
- 1 tsp simple syrup (also homemade)
- 3 drops Angostura bitters
- 2 oz. Barbancourt 8 Year rum (or any dark rum you have on hand)
Steps
Shake well with ice cubes and strain into a tall glass filled with crushed ice. Garnish with a pineapple wedge speared to a cocktail cherry and lime and orange wheels. Finish off with a mint sprig.
Final thoughts
The color of this cocktail can range from bright-ish red to coffee brown (such as my photo). It depends on the rum and the grenadine. Store bought grenadine is super bright while home made grenadine is a bit more subdued. I also used a very dark rum for my cocktail. I also didn’t feel like using a tall glass this time around so I switched things up a bit.
I really enjoyed the Cesar’s Rum Punch. The lime juice was up front in this cocktail and gave it some very fresh, bright notes. The cocktail finished with a depth of sweetness that is a combination of the grenadine and the rum.
I really enjoyed this drink and will keep it in rotation at the home bar.