Friday, June 21, 2013

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