Donga Punch

This was served by bartenders Jeff “Beachbum” Berry and Wayne Curtis at the Spirited Dinner at the Palace Café in New Orleans at Tales of the Cocktail 2007.

Donga Punch
(Adapted by Jeff Berry from Don the Beachcomber’s 1937 recipe)

1 ounce Rhum Clément VSOP.
1 ounce Cruzan Estate dark rum.
1 ounce fresh grapefruit juice.
3/4 ounce fresh lime juice.
1/2 ounce cinnamon-infused simple syrup (such as Trader Tiki’s).

Put everything tino a cocktail shaker half-filled with crushed ice. Shake well. Pour into a tall glass. If necessary, add more crushed ice to fill.

The dish they paired it with: Red Curry Glazed Duck with Avocado Corn Relish.

 

One Response to “Donga Punch”

  1. Looka!» Blog Archive » Thursday Drink Night: Trader Tiki’s Syrups said:

    Feb 11, 10 at 3:56 pm

    [...] know that Don’s Mix was 2 parts grapefruit juice and 1 part cinnamon syrup, used to flavor Donga Punch, Zombies and other tropical drinks. If you don’t want to make your own, this is the perfect [...]