Loco House punch
0
A fruity, spiced punch built on brandy, apple brandy and Jamaican rum, with tea, pineapple and cucumber. Cinnamon syrup, simple syrup and oleo-saccharum sweeten it, and absinthe adds a faint anise edge.
Similar names: Coco Loco, Coco Loco cocktail, El Camello Loco, Jarrito Loco
Method
Muddled
Glass
rocks
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/11
1⁄3 c
Coconut and cashew
30 ml
1⁄3 c
Lime, lemon, Grapefruit, orange
1 c
5 sli
1 q
whole pineapple
2 c
Spiced with cardamom, cloves, star anise, cilantro, Timut pepper, nutmeg
Lime, lemon, Grapefruit, tangerine
1⁄2 c
Vsop
30 ml
1⁄2 c
🌱 Vegan🌾 Gluten-free
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AdInstructions
Infuse spirits for two hours with pineapple chunks, four pieces of a sliced dried chili pepper, and cucumber.
Make oleo saccharum by muddling the peels from one orange, two limes, two lemons, and one grapefruit with five ounces of sugar to expedite the process.
Steep two tea bags along with additional spices for about half an hour.
Create a cashew and coconut syrup by combining five ounces of sugar, one-quarter cup of coconut powder, and one-third cup of cashews.
Mix the infused oleo saccharum and steeped tea together and let it sit for 30 minutes. Combine all ingredients in a large bowl.
Strain through a coffee filter to prevent cloudiness.
Chill in the refrigerator before serving.