Recipe: Peg Leg Punch From Rum House

The drink: The Peg Leg Punch

The bar: Rum House, Ward III

The bartender: Kenneth McCoy

The ingredients: 1 bottle of Brugal Extra Dry Rum, 2 ounces Highland Park 12-Year-Old Scotch Whisky, 2 ounces Gran Classico Bitters, 8 ounces Cocchi Americano, 2 ounces agave syrup, 6 ounces fresh-squeezed orange juice, 6 ounces fresh-squeezed lemon juice, six to eight slices of orange rind, six to eight slices of lemon rind

The process: Pour all ingredients into large pitcher and add ice. Chill for at least an hour. Sweeten to taste, and top off with champagne served with an orange and lemon rind in chilled rocks glass with one large cube of ice. Serves 15 to 20.

Contact me here or follow me @dearclarissa & on Facebook. To keep up with all of our food coverage go to Fork in The Road or follow us on Twitter @ForkintheRoadVV.

Sponsor Content


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >