Golden Handcuffs

Golden Handcuffs by Stuart Humphries

Here’s a toast to the Clutch Box, a drink I’ve been waiting to have for a long time. I’m sure Lee would approve – he knows how to enjoy a classic cocktail seasoned with a dash or two of fine bitters. This one comes from Houston native and local cocktail star Stuart Humphries, who got his start at Anvil Bar and Refuge, and has worked at notable bar programs here including Pass and Provision, Tongue Cut Sparrow, and Rosie Cannonball. During his time as head bartender at the now defunct Pass and Provisions, he created this delicious riff on a rum Negroni (or Manhattan - it’s rather hard to classify this drink, and it doesn’t really matter), using Plantation’s fabulous pineapple rum as the base spirit, and the soft amaro Aperol in place of a vermouth. For even more complexity, he turned to Swedish Punsch, itself a complex mix of spirits. Swedish Punsch originated in the 1600’s, when Indonesian rum known as Arak was commonly imported from Batavia (Jakarta) by sea merchants. The Swedish traders were fond of mixing the savory rum with other flavors of the Indies, such as dark sugar, tea and Java spices, into a “punsch” they would enjoy on the long sea trips back home. The punch became a social pastime and eventually a national obsession which found its way into many of the old classic cocktails. The modern day version, recreated by Swedish master blender Henrik Facile, is a blend of Batavia Arak with Demerara and Jamaican rums and spices. Like one of the classics of old that utilized this evocative historical spirit, Humphries modern take captures the essence in a way that will keep you coming back for one more sip. It’s definitely worth holding onto. Cheers!

A little one-two punsch

Golden Handcuffs by Stuart Humphries

1 oz Plantation Pineapple Rum

1 oz Aperol

½ oz Swedish punsch

1 dash Angostura bitters

Garnish: Aleppo dusted orange wheel (or a namesake lemon twist)

A pair I'd like to clutch