This cocktail incorporates both some light and fresh spirits with some more heavy flavors. The dark rum and absinthe give depth, while the aperol and lemon liquor add a lovely sweetness. When blended together, they combine perfectly to create an interesting, fruity, full-bodied, boozy summer cocktail - sure to help beat the heat!
1.5 oz Dark Rum
.5 oz Aperol
.5 oz Lemon Liquor (I used Etrog, but a limoncello would also work)
4 Dashes Blueberry Cardamon Bitters (or any berry or fig bitters will work)
1.5 oz Fresh Lime Juice
1.5 oz Green Juice (any fresh pressed green juice will work)
.75 oz Simple Syrup
Ice cube tray
How to Mix
In a blender add ice, Rum, Aperol, Lemon Liquor, lime juice, green juice, simple syrup, bitters
Blend until combined and frothy
In a chilled rocks or collins glass, coat the inside of the glass with an absinthe rinse
Pour frozen cocktail into rocks glass after the absinthe rinse
Garnish with broubon or luxardo cherries and dried orange wheel
Jessica shares that punch recipes like the Rum Punch should have five key elements; sour, bitter, sugar, water, and strong alcohol. In this particular recipe she used an extra anejo rum from Venezuela. It has a rich sugar flavor with a hint of citrus, spice, and chocolate.