Des(s)ert Island Punch
For graham cracker coconut milk: break 2 graham crackers per 8 ounces of coconut milk into small pieces. Infuse for at least an hour, strain before using. (Note: if the coconut milk is not fully incorporated, heat gently while stirring until any fat melts)
- 6 oz Appleton Estate Signature Rum
- 1.5 oz Wray and Nephew Rum
- 3 oz Fresh Lime Juice
- 3 oz Demerara Syrup
- 1.5 oz Cynar
- 3 oz Graham-cracker Coconut Milk
Combine all ingredients except for milk.
Add 1/3 of the cocktail ingredients to the milk to ensure curdling.
Slowly add the rest of the cocktail ingredients, and allow to rest at least 15 minutes.
Strain the first third of the cocktail through your chosen medium.
Once the punch is running clear and a mat of curds has been formed, move the strainer to a clean container, and add the first run of punch back through.
Allow to strain completely, serve over ice and garnish.
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