Flora-Bama Rum Punch
Donald Link, Down South - March 3rd, 2014
Certain cocktails have an immediate sense of place. Martinis should be sipped in old hotel bars, French rosé at alfresco lunches, and rum punch on the beach. There’s no better place to drink the latter than the Flora-bama, a rough and rowdy, multitiered labyrinth of live music, picnic tables, and booze that straddles the border of Florida and Alabama. It’s my kind of place—you can dig your toes into the sand, or perch yourself on a patio and shotgun a beer with a view of the Gulf. You can even go to church there on Sunday (I’m not making that up).
When I’m at a beach bar, I immediately slip into vacation mode, and I shamelessly love the let’s-get-a-buzz-going-quick fix of a fruity rum punch. This is the Flora-bama’s version (complete with their rum preferences)—feel free to change up the rum to suit your taste. Use freshly squeezed citrus juice for the best flavor.
- 1/2 oz. Bacardi light rum
- 1/2 oz. Captain Morgan Original
- 1/4 oz. Malibu rum
- splash of orange juice
- splash of pineapple juice
- splash of grenadine
- maraschino cherry (for garnish)
- orange slice (for garnish)
Combine rums, juices, and grenadine in tall glass or plastic cup; add ice; stir; garnish with cherry and orange slice.
Reprinted from Down South by Donald Link. Copyright © 2014 by Donald Link. Photographs copyright © 2014 by Chris Granger. Published by Clarkson Potter, a division of Random House.