Catch up on

Púca Punch

Sat, 26 October 2024

Ingredients:

Ron Zacapa Solera 23 - 25ml

Roe & Co. Irish Whiskey - 25ml

Killowen Dead & Buried Poitín - 15ml

Fresh Passionfruit Pulp - 1 tbsp

Angostura Bitters - 3 dashes

Pineapple Juice - 40ml

Grapefruit Juice - 40ml

Pumpkin & Cinnamon Syrup - 20ml

Lime Juice - 25ml

Method:

Add all the ingredients (except poitín) into your vessel or glass. Add in cubed ice and stir to mix. To garnish, add the poitín into one of the halves of hollowed out passionfruit and set alight, then dust with ground cinnamon

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