Denizen Rum - Rum Mixology - Saving the World from Bland Flavorless Cocktails - One Rum Drink at a Time

Welcome the changing seasons with a Spring Punch made with Denizen Aged White Rum

April 7, 2015

Buried deep inside the popular Cosmopolitan Hotel & Casino in Las Vegas is a restaurant/bar/club that breaks the rules of modern Vegas nightlife. Rose.Rabbit.Lie combines all elements of entertainment in one venue and can almost be compared to the supper clubs of the 1920′s. Whether you’ve come for delicious food, live entertainment, to socialize or indulge in a few cocktails, Rose.Rabbit.Lie has you covered.

imageThe cocktail menu here is full of creative drinks created by Rustyn Lee, one of the country’s top mixologists. On our last visit he whipped us up a Spring Punch. This simple play on a traditional rum punch comes alive with blackberry/pistachio syrup, falernum, lime, bitters and Denizen Aged White Rum. You’re going to love it! Mix one up and let us know what you think.

 

Spring Punch
1.5 oz. Denizen Aged White
.75 oz. Lime
.75 oz. Blackberry/Pistachio Syrup
.5 oz. Velvet Falernum
1 dash angostura

Shake, strain into collins glass with ice, add a dash of Angostura bitters, top with soda, garnish with a lime wheel.

Batch:
93 oz. Denizen Aged White
47 oz. Lime
47 oz. Blackberry/Pistachio Syrup
31 oz. Velvet Falernum
31 oz. filtered water

Pour into collins glass over ice and add a dash of Angostura bitters. Top with soda, garnish with a lime wheel.

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