Friday Cocktail: Chambers Punch

One can only imagine what kind of high octane swill goes into the rum punch served at the Chambers Landing Bar and Grill in Tahoma, California. All I know is that after just one ($12), I was dumb and/or drunk enough to jump into Lake Tahoe - a brisk 60ºF surface temperature.

The following recipe merely attempts to approximate the drink, based on my extremely foggy memory.

Frozen Rum Punch:

• Two ounces of orange juice.
• Two ounces of cranberry juice.
• Splash of pineapple juice.
• Splash of passion fruit juice.
• Two ounces of light rum.
• One ounce of tequila.
• One ounce of dark rum.
• Ice.

Fill a pint glass with ice. Pour in the fruit juices, light rum and tequila. Transfer to a large stainless steel cocktail mixer and blend with a stick blender until smooth.

Transfer back into the pint glass and top with a shot of dark rum.

Drink, and forget your troubles.

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Chambers Landing Bar and Grill
6400 West Lake Boulevard
Tahoma, Ca