If you’re looking for an inventive holiday twist on your rum punch recipe, look no further that Barbadian mixologist Philip “Casanova” Antoine.
Known throughout the Caribbean nightlife scene, his unique mixology style has earned him multiple awards, including 2015’s Barbados Bartender of the Year. Always inventive, Casanova creates exotic cocktails that are enjoyed by locals and tourists alike. And when he’s not mixing drinks behind the bar, he also keeps busy by teaching the art of mixology to eager up-and-comers.
Although several seasonal beverages come to mind for Casanova, homemade sorrel juice ultimately invokes the holidays the most. “One fond memory I have was picking the pods with my grandma and putting the petals to dry,” he says, “I remember anxiously looking forward to making sorrel juice.”
Casanova also currently has a sorrel-based rum punch in his line of bottled cocktails from his brand, Liquid Artistry, that’s dangerously delicious.
• 2 ounces dark rum
• 1.5 ounce sorrel syrup
• 3 ounce grapefruit juice
• 3 dashes Angostura bitters
Pour ingredients into a shaker tin/mixing vessel and shake vigorously to chill and infuse flavors. Pour over fresh ice and serve