2⁄3 oz Dark rum
2⁄3 oz Apricot liqueur
2⁄3 oz Lemon juice
2⁄3 oz Passion fruit syrup, Monin
1 3⁄8 oz Kombucha (Cranberry, as top)
1 ds Absinthe, Absente 55%

Add all the ingredients into mixing glass and fill up with ice. Shake vigorously and strain into an ice filled highball glass. Top up with 40ml Kombucha Cranberry and gently stir. Garnish with sprig of mints, thin slices of ginger and a physalis. Enjoy!


It tastes authentic with the addition of Kombucha.
The aroma of ginger and mint are just fantastic.


The Vietnamese will all be in a festive mood celebrating what the locals call TET, the lunar New Year and it wouldn't be a New Year celebration without traditional food. Most Vietnamese are not privy to drinking during meals, but local beer is always the exception. The idea is to pack a punch for this festival is to demonstrate the traditional that we use to gather together during these days for having fun and somehow Party Punch could be the iconic of the drink.
More than that it wasn't just a drink for me; it’s a symbol of love to my country, my family and the rest of all friends. Cheers,

Cocktail summary
Created by
Trinh Quan Huy-Philip,
Huydini Philosophy - VIETNAM
Is the
author's original creation
Not yet rated
5 stars
(2 ratings)
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From other users
  • This could be a simple rum punch but I believe when it serves to the right people in the right place at the right time then it would become amazing! — ★★★★★
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