Jasper’s Rum Punch

Jasper's Rum Punch

The deluxe revised edition of Vintage Spirits and Forgotten Cocktails arrived in the mail today.

Why it’s exciting:

Vintage Spirits and Forgotten Cocktails cover

  • Lots of new recipes I’ve never heard of
  • An entire section on cocktail bloggers (KP and a host of CSOWG members included)
  • The unadulterated panache you expect from Dr. Cocktail, which means loads of new history and drink notes more enticing than deep-fried bacon
  • The following cocktail…

Jasper’s Rum Punch

  • 1 1/2oz Wray and Nephew overproof rum
  • 1 1/2oz Jasper’s Secret Mix
  • cherry, to top
  • nutmeg, grated on top

Stir with cracked ice like a mint julep, grate a flicker of nutmeg on top, place a plump-with-booze homemade cherry on top.

Vintage Spirits and Forgotten Cocktails by Ted Haigh, recipe courtesy of Stephen Remsberg

Toss away all other “Rum Punches” you’ve had. This is the one. It’s tart, aromatic, smooth, funky, sweet and resolutely simple.

I had a slight moral conundrum as to whether or not to post the secret mix. And in the end I decided it was worth it to tease you into buying the book instead. Hell, it’s worth it just to look at all the ancient and ragged liquor bottles Ted’s collected over time.

Update! When the doctor says to give away his secrets, I oblige. I adjusted the batched solution to fit one cocktail.

Jasper’s Secret Mix

  • 3/4oz lime juice
  • 1/2oz 2:1 simple
  • 2 dashes Angostura bitters

Add these in while making the punch.

KP Question

  • What’s your favorite new recipe in the book?

10 Responses to “Jasper’s Rum Punch”

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10 Comments to “ Jasper’s Rum Punch”
  1. Dr.CocktailNo Gravatar says:

    You’re a good man, Mr. Penguin. Worry not about giving out the secret recipe…lots more where that came from, and hey! I gave it away, didn’t I? (Albeit with Lord Remsberg’s express permission.) I can’t decide whether to write more books or just keep adding to this one (25% more recipes, double the page count, twice the history and images, some new surprise section) every five years until it is as long as Encyclopedia Britannica. Hell, I just got an original 1931 copy of Filmograph Magazine (for which the Filmograph Cocktail was named) in the mail TODAY. If I had this 6 months ago, you’d be staring at it now! –Doc.

  2. Bryan FishbackNo Gravatar says:

    Yeah that recipe really stood out. I can’t wait to try it.

  3. Dr. BambooNo Gravatar says:

    Even though I haven’t tried it yet, my favorite new recipe is the Twelve-Mile Limit. It has the “looks good on paper” cred. ;-) Also, the Japalac and Liberal will round out the first three I try.

  4. Dr.CocktailNo Gravatar says:

    Well my fellow physician, you are preaching to the choir here. Being able to walk into a bar and order some obscure antiquated fave that, scant years before, would’ve generated a blank stare at best and a surly attitude at (least) worse…well, let’s just say everything proceeding according to my nefarious master plan.

    The drink I think most will find most difficult is the Arnaud. I’m already regretting mentioning red Johnny with it…it’s hard now to even imagine what I was thinking. Let’s call that the first correction in the new book. What I would wholeheartedly recommend for that drink would be Glenfarclas. And it IS a fine drink for the Scotch tolerant. –Doc.

  5. BonzoGalNo Gravatar says:

    I searched long and hard for the first edition of this book, and it was worth the effort to get it. Can’t wait for the new one to show up! I love books that are both useful and fun to read.

  6. Dr.CocktailNo Gravatar says:

    Well, like I always say, 0 out of 2 ain’t bad!

    ;-) –Doc.

  7. Far be it for me to quibble with the legendary Dr. Cocktail over a recipe detail (even when the recipe is my own), but my personal preference (for what it is worth)is for a sweeter mix. This only says that taste is always up to the individual, and there are really very few absolutes in drink-making. Were I to make Jasper’s mix this week (and I expect I will) here is how I will do it to my own taste: Squeeze 8 to 10 ounces fresh lime juice into a mixing bowl. Add two cups granulated white sugar, one half teaspoon of Angostura bitters, and grate one half of a whole nutmeg. Stir until the sugar is as desolved as it will get. TASTE IT. If too sweet, squeeze in another lime or two. Pour the mix into an empty rum bottle. [Jasper used Appleton Estate Rum bottles.] It will keep in the fridge for weeks, if it lasts that long. Shake the bottle before each use, as the nutmeg will settle in the bottom.

    This is very sweet. Jasper’s final products were sweet but not cloying. The rum, bitters, and ice mollify the sweetness. Jasper Lefranc, the living god who tended bar at the old Bay Roc Hotel in Montego Bay, would explain his recipes to anyone who expressed curiosity about them. The trick was not passing out before you got them all. Incidently, there is no difference between this recipe and Dr. Cocktail’s because Jasper’s recipe was simply: “Put fresh lime juice and sugar ‘to taste’ in a pan ….”

  8. […] post details the Jasper’s Rum Punch, which I am stealing from Rick of Kaiser Penguin’s liquor cabinet while he is in NOLA. Interestingly, Rick stole the Jasper’s from Ted […]

  9. I stumbled across your recipe when I was searching for a rum punch recipe to serve at my niece’s bridal shower next week. This looks perfect, but I think I’ll need to make up a batch and sample it before serving … perhaps serveral tastings will be required :)

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Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

Why on Earth did you name your blog “Kaiser Penguin?”

It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

Contact: rick@kaiserpenguin.com