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Rum Drink Recipe for Independence Day: Liberation Punch!

July 4, 2011

With a name like Denizen we wanted to provide you with something special for Independence Day.

So what cocktail drink ingredients best provide a literal and historical connection to the American Revolution?

How about the famously contentious tea and one of the en vogue spirits of the colonies, Caribbean rum?

This Liberation Punch from master mixologist Marshall Altier is a nod to the punches that would have been popular in the colonial era as it’s made by preparing a base ingredient known as oleo sacrum. Also known as ‘sweet oil’ it’s made by taking the peels from the dozen lemons and grinding them together with a muddler or pestal to express the zesty oil from the skin of the outside of the lemon.

Independence Day Rum Drink

For mixologists who want to go the extra mile for their party guests, it’s worth it but for those want something we’re also providing a simplified, individual serving recipe for this perfect 4th of July Party Punch.

Liberation Punch (or Rum Party Punch)

Serves 12-14
  • 1 750ml bottle of Denizen Rum
  • 16 ozs St Germain Elderflower liqueur
  • 16 ozs Black Tea
  • 12 lemons
  • 3 cups granulated sugar
  1. Prepare watermelon ice in enough advance to serve frozen through.
  2. Then prepare the olio sacrum by placing the sugar and lemon peels in a bowl and grinding them with a muddler until the are nearly a paste.
  3. Then add 18 ozs of lemon juice from those lemons and the tea-5 bags of English breakfast or similar (Lipton will do in a pinch) to 1 quart boiling water, steeped 5 minutes and allowed to cool.
  4. Add the liquors and stir the mixture.
  5. Add 3 trays of Watermelon ice 10 minutes prior to serving and 2 liters of soda water just before serving.

Simple serving

  • 2 ozs Denizen
  • 1 oz lemon juice
  • 1 oz black tea
  • 3/4 oz St Germain
  • 1/2 oz simple syrup
  1. Muddle 2 watermelon chunks
  2. Shake
  3. Strain into a tall glass over ice
  4. Top with 1 1/2 oz soda
  5. Garnish with a watermelon chunk and mint sprig
  6. Watermelon ice*

*Cut one large watermelon into workable pieces. Remove the seeds and the rind. Puree the watermelon in a blender or food processor. Pour the puree into ice cube trays and freeze.

So let’s put aside what separates us and come together at the punch bowl. We propose a new Third Party. The Rum Party.

 

Denizen is a new choice in white rum: created by master blenders in Amsterdam from three different styles of rum from Jamaica and Trinidad and specifically crafted for the new golden age of rum mixology. Ranking with the big boys in award shows and critical reviews it’s available in some of the world’s great cocktail bars and online at sites such as DrinkUpNY.com

 

One Response to “Rum Drink Recipe for Independence Day: Liberation Punch!”

  1. Living up here in Jockey Hollow affords a unique view of our nation’s history. George Washington spent several truly brutal winters holed up just about a day’s horse ride from NYC.
    They starved out here and froze to death, boiling their already worn out boots for soup.

    A horrible situation indeed. The officers received Rum for their daily tot. Was it Denizen? Who knows. The rum enjoyed by the officers may have been Rhode Island Rum, or Barbados, or even Jamaica pot stilled. What we do know is that on the Fourth of July, Denizen tastes just fine in a Ti Punch. Cheers! wb

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