Hotel Nacional Del Cuba Punch Bowl

Many have written about Hotel Nacional de Cuba as THE place in Prohibition era Cuba for famous politicians, mob bosses, and starlets to see and be seen. And with that, of course came, cocktails. A place of glamour, overlooking the Havana Harbor, this punch version of the classic cocktail embodies the Cuban spirit of the 1920’s and ‘30’s: fresh, tangy, bright, and full of rum.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 16 oz. aged rum
  • 6 oz. pineapple juice
  • 3 limes, juiced + 2 limes for garnish
  • 2 oz. simple syrup
  • 3 oz. Agostura bitters
  • 12 oz. prosecco
  • For Garnish: Mint Leaves and Limes
  • Special Equipment: Punch Bowl
  1. Make the simple syrup: simmer 1 cup water and 1 cup sugar over low-medium heat until it forms a syrup, periodically wiping down the sides of the pot with a wooden spoon.
  2. Make the large ice cubes for punch bowl: fill take out containers or large left over containers with water and freeze. Defrost and place in punch bowl when ready to serve.
  3. In a large pitcher, mix all of the ingredients starting from the bottom of the list and going upwards. Mix with 1 cup ice cubes. Chill in refrigerator until ready to serve. Pour into a large punch bowl, add in the large ice cubes you’ve made, and garnish with mint leaves and thinly sliced lime slices.

 

 

 

Recipe Tweaked from Cuban Cocktails by Ravi DeRossi, Jane Danger, and Alla Lapushchik of Cienfuegos

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