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It’s like spiked egg nog, without the egg.
That’s how BOCADO Bar & Diner – the Southern American bar and diner located in Charlotte, NC’s South End neighborhood – describes its Pa-Rum-Pum-Pum Punch.
The cocktail is BOCADO’s take on a holiday-themed Milk Punch, which is usually made with bourbon, and originated in New Orleans, Louisiana. Milk Punch is normally garnished with nutmeg, but BOCADO’s version uses pumpkin pie spice instead. BOCADO’s Bar Manager William Talbott’s rendition is a soothing and creamy pick-me-up with subtle holiday spice, the restaurant told FOX News.
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Important note: Make the cinnamon syrup one day ahead for the best results.
Pa-Rum-Pum-Pum-Pum Punch Recipe
BOCADO Bar & Diner shares its Pa-Rum-Pum-Pum-Pum Punch cocktail recipe with Fox News.
(BOCADO Bar & Diner)
- 1 dash vanilla extract
- 0.5 oz cinnamon syrup**
- 1.0 oz whole milk
- 2.0 oz rum (note: BOCADO uses Bacardi Superior)
Cinnamon Syrup Recipe
BOCADO Bar & Diner’s Pa-Rum-Pum-Pum-Pum Punch cocktail requires fresh cinnamon syrup.
- 10 grams cinnamon sticks (approx 5-6 sticks)
- 900 grams white sugar
- 1 liter water
Note: Syrup expires in 14 days and yields 1.5 quarts.
This original recipe is owned by BOCADO Bar & Diner and was shared with Fox News.
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