Shanghai Jalopy

This fancy little punch has its roots in the cocktail-form Shanghai Swizzle of 1906. I have punchified it with lime juice and jalopified it with pineapple juice.
The photograph was taken by Elemental Mixology attendee, Aaron R.

Recipe

Set out 10 fl-oz. large room tumbler (Libbey catalog number 494).
Have crushed ice at the ready.
Skewer a marasca cherry to a pineapple chunk and reserve this in a shot tumbler as the garniture.
Into the room tumbler goes:

  • fill with crushed ice
  • 2 dashes [1 scr-sp.|1.25 ml.] of Angostura Aromatic bitters
  • 1 pony [1 fl-oz.|30 ml.] of finely-strained bar-tender's (Key) lime juice
  • 1 tablespoon [3 tsp.|15 ml.] of superfine white sugar
  • 3/8 jigger [3/4 fl-oz.|22.5 ml.] blended rum (young or mixed-age – here I use Mount Gay Silver or Appleton White)
  • 1/2 jigger [1 fl-oz.|30 ml.] sake (any flavorful selection)
  • 1/8 jigger [1/4 fl-oz.|7.5 ml.] Curaçao liqueur (desired grade – here I use Cointreau, an extra-sec Curaçao liqueur)
  • 1 pony [1 fl-oz.|30 ml.] of finely-strained pineapple juice

Churn and swizzle with the hammer end of a hammer-ended barspoon to dissolve, mix, dilute & chill until fully cold. Garnish with:

  • 1 each a marasca cherry and pineapple chunk (skewered together as previously reserved)

Serve (or drink).