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Royal Dock Cooler

By Shannon Mustipher

3.1

(3)

Photo of Royal Dock Cooler rum cocktail large format in a drinks dispenser.
Photo by Noah Fecks

Keep it simple and light with this play on the Daiquiri, where the dial is turned all the way up with the addition of black tea and dried citrus.

Note:

Pineapple syrup is one of my personal favorites, which I frequently use in place of simple syrup to give any cocktail an extra tropical gloss. Because of the volume of the fruit, I usually start with a double batch of simple syrup—2 cups each of sugar and water. Cut a ripe pineapple in half and half again lengthwise; then peel, core, and cube one quarter. You should have about 2 cups chopped pineapple. In an airtight glass or nonporous, nonreactive container, combine simple syrup and pineapple, cover, and let steep in the refrigerator for 48 hours, then strain and discard solids. Keep in the refrigerator for up to 2 weeks.

Recipe information

  • Yield

    Serves 8 to 10

Ingredients

750 milliliters (25⅓ ounces) pot still Jamaican rum, such as Hamilton Jamaican Pot Still Black Rum
250 milliliters (8½ ounces) pineapple syrup (see Note)
200 milliliters (6¾ ounces) grapefruit juice
50 milliliters (1½ ounces) brewed Earl Grey tea
Garnish: Lime wheels

Preparation

  1. Combine all ingredients and stir to mix. Keep at least 4 hours or up to overnight in a covered container in the refrigerator. Stir before serving. If utilizing a punch bowl, pour over a large block of ice to slow dilution. Garnish with fresh lime wheels.

Tiki book cover
From Tiki: Modern Tropical Cocktails © 2019 by by Shannon Mustipher. Reprinted with permission from Rizzoli. Buy the full book from Amazon.
TagsPunchBeveragesPitcher DrinkEarl GreyBlack TeaTeaRumAlcoholPineappleFruitGrapefruitCitrusMemorial DaySummerCookbooks

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