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.
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.
Chambers Landing Bar and Grill
6400 West Lake Boulevard