Tahitian Rum Punch and Banana Banshee Recipies

We had a little party last night and it was a big hit! Everyone had a great time, enjoying the jazz music, chocolate fondue fountain, and exotic cocktails.

Two drinks were featured at out little Tiki Bar last night: Tahitian Rum Punch, and Frozen Banana Banshees. No one was expecting such tropical and exotic concoctions; Both enjoyed rave reviews. As these cocktails are really from another time (The rum punch enjoyed its heyday in the 30’s through the 50’s, the Banshees are a 70’s delight) their ‘retro value’ rates high. Below are the recipes and a few suggestions on serving:

Mack’s Tahitian Rum Punch

A variation of an old recipe, I am lucky enough to live in Florida where I have a coconut palm in my front yard. I was able to extract the coconut water from two ripe coconuts that I pulled from the tree yesterday!

1 Cup Meyers Dark Rum
1 Cup Vat 19 Light Rum
(Optional: add one cup Captain Morgan’s for a stronger, spicier punch)
1 Cup Fresh Coconut Water (not milk)
2 Cups Orange Juice
1 Cup Pineapple Juice
1 1/2 Liter Ginger Aile
2 oz Rose’s Lime Juice
1 oz Grenadine
(Optional: 20 Drops Red Food Coloring for Effect)

Maraschino Cherries
Canned or Fresh Pineapple Rings
Sliced Oranges

Mix all ingredients together with ice in a large punchbowl. Float some cherries, pineapple rings and orange slices on top. If you have a Tiki or Volcano Fountain, use the food coloring to give the punch a robust red color. Serve in coconut shells, Tiki glasses or plastic punch cups with Hawaiian Floral prints (all available at Party City, http://partycity.com). Garnish with pineapple, orange and a cherry on a plastic sword and a little paper umbrella. It’s not Tahitian Rum Punch without the umbrella!

Frozen Banana Banshees

I had my first Banana Banshee at a New Year’s Eve Party in 1977. Ok, I wasn’t old enough to drink, but it was my Uncle’s house, at his basement bar, and he made one with less alcohol in it just for me. I’m old enough to enjoy the full hit of booze now, so here it is:

2 oz Creme de Banana
2 oz Dark Creme de Cacao
4 oz Meyers Dark Rum
2 oz Coconut Milk
1 Large Banana
5 Scoops Vanilla Ice Cream
1 Cup Ice

Place all ingredients in a blender and blend on high, in 5 second bursts, until the ice is crushed and the drink is thick and drinkable (don’t liquefy it trying to make it smooth). Garnish with a cherry and if available, chopped fresh coconut. Makes about four short servings.

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