Banker’s Punch
[March 5th, 2017]. I’m normally drawn to simple drinks. A multitude of ingredients often results in a cocktail without backbone, with none assertive over the cacophony of flavours. Anyway, Banker’s Punch is an exception. The unlikely mix of rums, Irish whiskey, raspberry cordial and port was created by Tim Daly at the Dead Rabbit Grocery and Grog at the very southern tip of Manhattan. The recipe can be found in the bar’s book of the same name. The purply drink resembles old blood; the murky, deathly stuff one sees on a sidewalk the morning after a fight. Anyway, it tastes great, which is what matters most, and everything seems to not only contribute but stand alone at different moments during the imbibing experience: earthy nuttiness of nutmeg on the nose, caramel, molasses and berry through the rum and berry body, smoked peat and tart port on the finish. Of course, coming from the repeat winner of best cocktail bar in the world, one would expect nothing less. All of the ingredients are available at the LCBO. Enjoy!
Ingredients:
| ¾ oz | Raspberry Liqueur |
| ¼ oz | Smith & Cross Rum |
| ¾ oz | Irish Whiskey |
| ¾ oz | Lime |
| ¾ oz | Vintage Port |
| ¼ oz | Blackstrap Rum |
| ¼ oz | Banks 7 Rum |
| 3 dashes | Angostura |
| Fresh Nutmeg | |
Directions:
- Add all ingredients to ice and shake.
- Strain into a chilled punch glass or coupe with one largish ice cube.
- Garnish with nutmeg.
