At the end of a grueling shift slinging drinks for other people, bartenders are known to mix a special little something to celebrate closing time. After pouring 10,000 vodka sodas, they finally get to use their imagination and skills to whip up something with a little more depth. This is how the Infield Punch cocktail was born at The Rarebit in Charleston, South Carolina.
As bartender Rogan Elliott explained to us, “It was after a hot Friday night and I had this banana/jalapeño honey concoction left over from a Scotch competition I had just participated in. Since I am a big fan of rum, I thought this would be a nice, refreshing cocktail at the end of a long night.”
Coincidentally enough, that same week the bar director asked him to come up with a new rum cocktail for the menu. Rogan simply shook this same concoction up for the team and it’s been a favorite at the restaurant ever since. It makes a great accompaniment to South Carolina’s seasonal heat and the all-day breakfast offerings at The Rarebit.
Below is the recipe for Infield Punch. The banana and jalapeño honey mixture is a house-made ingredient at The Rarebit, but you can find instructions for crafting a similar spicy syrup at home here. If, like Rogan, you are a fan of rum, you may also enjoy making The Zombie, Alternative Snacks, or Through the Garden. Each of these cocktails originates from one of Charleston’s finest restaurants and bars.
(Created by Rogan Elliott, The Rarebit, Charleston, South Carolina)
- 1.75 oz Zaya Gran Reserva rum aged 12 years
- 1 oz fresh squeezed grapefruit juice
- 1 oz fresh squeezed orange juice
- 0.5 oz Giffard Banane du Brésil (banana liqueur) and jalapeño-infused honey
- Lemon peel to garnish
Method: Shake ingredients together with ice. Strain into glass. Garnish with lemon peel.