Well, it might still be a bit brisk outside, but it’s all sunny and summery and chockablock with playoffy hockey inside, so we needed a summery drink today. Flipping through one of my Food & Wine “Best of [Whatever Year]” cocktail booklets, I found something called a Schuykill Punch, from a restaurant in Philadelphia. Hey! We’re not far from the Schuykill! That’s, like, a cocktail meant for us! The recipe calls for 1 1/2 oz of spiced rum (it specifies Sailor Jerry’s, our new favorite alcoholstuff), 1/2 oz of Cointreau, 2 1/2 oz of orange juice, 2 1/2 oz of pineapple juice, and 1/4 oz of grenadine. Everything gets shaken together over ice, then is served over ice.
I, um, didn’t have all that stuff. Namely: I was lacking the orange juice. But I did have a few tangerines, which I juiced, and then evened out the amount with some lemon juice. The end result?
It’s a lovely color, is super-fruity, and the juices really punch up the vanilla of the spiced rum. As we each sampled a sip of the first one I made, Pookie just snatched the glass and trotted off, saying something about how it tastes how Hawaiian Punch was supposed to taste. We were never really juice drinkers as kids, and what I’m discovering later here in life is that those juices were all just missing alcohol.