This recipe for a Flor de Caña Flip Flop Punch is one of the most interesting punches that I have seen in quite some time. It is the creation of New York Mixologist Phil Ward and features Flor de Caña's 4-year old rum, a popular brand from Nicaragua. However, Ward did not leave the rum stay as bottled, but instead quickly infuses it with chamomile tea (instructions below) and it is fabulous with the lemon and grapefruit. You will notice that the recipe is for a single serving and can easily be multiplied for exactly the number of people you plan to serve.
Prep Time: 1 hour, 45 minutes
Ingredients:
- 2 oz chamomile infused Flor de Cana 4-year old rum
- 4 sugar cubes
- 3 oz club soda
- 1 oz lemon juice
- 1 1/2 oz grapefruit juice
- grapefruit slices for garnish
Preparation:
- Dissolve 4 sugar cubes in 1 oz. of club soda (this generally involves muddling to help process).
- After sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added.
- Add ice once all of the ingredients have been added and stirred.
- Stir the punch until it is chilled.
- Strain punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with grapefruit slices.
To make chamomile-infused rum:
Chamomile Infused Flor de Caña is made by adding 4 bar spoons of chamomile tea to one bottle of rum. Let the concoction sit for an hour and forty five minutes and then strain out the tea. Save the bottle for storage.
