Pineapple and blue curaçao turn this bowl a bright lagoon green, and a block of ice keeps it cold for hours. Lime keeps the sweetness in check while orgeat adds a soft almond depth.
12¼ oz
white rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
4 oz
overproof rume.g. Wray & Nephew · Bacardi 151 · Plantation · Stroh
3 oz
blue curaçaoe.g. Bols · Marie Brizard · Giffard · DeKuyper
6 oz
lime juice freshly squeezed
4 oz
orgeat
18¼ oz
pineapple juice
2 oz
pineapple syrup
10¼ oz
water chilled
Garnish: Lime wheels and pineapple wedges · Ice: One large cube
Curaçao Punch
Juicy and tropical, with pineapple sweetness, sharp lime, a gentle almond finish and a warm rum backbone. Easy to drink, so serve in small cups.
This punch is a modern party recipe rather than a documented classic. It draws on two traditions: the old rum punch built on sour, sweet, strong and weak, and the tiki bar habit of pairing rum with pineapple and orgeat.
The blue colour comes from blue curaçao, an orange liqueur tinted with food colouring. The orange flavour goes back to the laraha, a bitter orange grown on the island of Curaçao, and the liqueur is named after that island. Blue curaçao became a bar staple in the second half of the twentieth century, largely because of the colour it brings to tropical drinks.
About 1.8 litres before ice melt, which gives around ten to twelve servings of 150 ml.
Yes, mix everything except the ice up to a day ahead and keep it in the fridge.
A simple syrup with a few drops of almond extract works in a pinch, though real orgeat has a creamier texture.
The perfect sound
Sunny harbour party with steel drums and blue waves.
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