Directions
In 1959, bartender Harry Yee of the Hilton Hawaiian Village in Honolulu, Hawaii, invented the Tapa Punch, a legendary tropical beverage. This drink is renowned for being the first to use a paper parasol as a garnish, a frequent decorative element in Asian restaurants and tiki bars.
The Tapa Punch was the first drink to use exotic garnishes, which are responsible for the distinctive appearance of tropical drinks. To be more specific, the paper parasol has become an icon that is commonly recognized as being associated with tiki drinks. It evokes mental images of carefree days spent on tropical beaches.
The Tapa Punch combines dark rum, citrus juices and peach liqueur, offering a balance of sweetness and acidity, with a depth of flavour provided by the rum. Served in a tall glass with crushed ice and garnished with fresh mint, powdered sugar, grated nutmeg and the signature paper parasol, this cocktail embodies the spirit of Hawaiian hospitality and innovation in 1950s mixology.
Ingredients
- 15 ml dark rum
- 10 ml light white rum
- 10 ml of aged Jamaican rum
- 10 ml pot still rum
- 10 ml peach liqueur
- 10 ml fresh lime juice
- 10 ml fresh lemon juice
- 15 ml sugar syrup (2:1)
- 2 drops of Angostura Bitters
- 3 drops of salt solution (20% salt in water)
Garnish:
- Fresh mint bouquet
- Icing sugar
- Freshly grated nutmeg
- Maraschino cherry
- Paper parasol
Procedure
- Fill a Tiki glass or tall glass with crushed ice up to two-thirds full.
- Pour all the ingredients into the glass: the various rums, peach liqueur, lime and lemon juices, sugar syrup, drops of Angostura Bitters and salt solution.
- Use a swizzle stick or bar spoon to vigorously stir the contents, making sure the ingredients mix well and the cocktail cools evenly.
- Add more crushed ice to completely fill the glass.
- Decorate with a bouquet of fresh mint sprinkled with icing sugar and grated nutmeg. If you’re feeling trashy, add a maraschino cherry skewered with a paper parasol.
- Serve with a straw.