Tojo, the bartender at the Glencoe Harbor Club, in Paget, Bermuda, introduced us to this traditional island cocktail.
Recipe information
Yield
Makes 6 drinks
Ingredients
3/4 cup orange juice
3/4 cup pineapple juice
3/4 cup Gosling's Black Seal rum
3/4 cup golden rum
1/3 cup peach or apricot brandy
1/3 cup grenadine syrup
2 tablespoons Triple Sec or Cointreau
2 tablespoons Angostura bitters
Orange slices for garnish if desired
Maraschino cherries for garnish if desired
Preparation
In a pitcher combine the juices, the rums, the brandy, the grenadine syrup, the Triple Sec and the bitters and chill the punch, covered, until it is cold. Pour the punch into long-stemmed glasses filled with ice cubes and garnish each drink with an orange slice and a cherry.
