Kabawa Rum Punch

Recipe from Kathryn Stashek

Adapted by Eric Asimov

Updated July 31, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.
Media 1 of 3
Ready In
15 min, plus chilling
Rating
4(5)
Comments
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This pleasantly tart but balanced punch, from Kathryn Stashek, bartender at Bar Kabawa in Manhattan’s East Village, resembles a daiquiri, yet it differs in an important way. Rafa García Febles, the general manager at Kabawa and Bar Kabawa, says that the essence of a daiquiri is in the frothy texture, which comes from being shaken to order. But this punch, which is not shaken, will be equally appealing to a crowd. “If somebody wants to call it a daiquiri, we’re not sticklers about it,” he said. It’s easy to make in advance, which makes entertaining a group more relaxing. Be sure to keep refrigerated. — Eric Asimov

Featured in: Cold, No-Sweat Summer Drinks for a Crowd

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Ingredients

Yield:8 to 10 servings

  • 20 ounces aged Caribbean rum, such as Real McCoy 5-Year from Barbados

  • 10 ounces cane syrup, see Tip

  • 7½ ounces lime juice, preferably fresh squeezed (from about 8 limes)

  • ½ ounce Angostura bitters

  • 15 ounces distilled water

  • Sliced fruit, such as pineapple, orange, pink grapefruit and lime

  • Nutmeg, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

27 grams carbs; 239 calories; 1 gram fat; 1 gram fiber; 20 milligrams sodium; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the rum, cane syrup, lime juice, bitters and water in a 2-quart pitcher or jar and stir well. Chill until ready to serve. (The punch will last 4 to 5 days refrigerated.) 

  2. Step 2

    To serve, pour the punch into ice-filled glasses. Garnish with sliced fruit and lots of grated nutmeg.

Tip

  • To make a batch of cane syrup, combine 500 grams/a scant 2½ cups organic cane sugar and 250 grams/1 cup distilled water in a small pan over low heat. Stir until sugar is completely dissolved. Remove from heat and cool. This will yield more than is needed for this recipe, but any extra will keep in the refrigerator for up to a month and can be used as a richer alternative to simple syrup in many cocktail recipes.

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4 out of 5
5 user ratings
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Comments

Judy

Just curious why it calls for distilled water. It sounds delicious and I will try it at some point, but I really can't see why distilled water would make a significant difference.

Sam

Distilled water makes no sense. It tastes flat, because it's devoid of the minerals that tap water has. New York City tap water is excellent. Other places with less palatable tap water may want to run it through a filter such as a Brita to improve the taste. Another tip: add a splash (a quarter to half an ounce) of vodka to your simple syrup if you want it to last longer without molding in the fridge.

Prakash Nadkarni

@Judy: I'm unconvinced about distilled water's benefits. Unless you live in locales like Flint, MI or Washington DC, most tap water, run through a domestic charcoal filter (e.g., Brita), is perfectly drinkable. A little hardness (which filters don't remove) doesn't hurt: a lot of the bottled spring waters that are sold at inflated prices contain dissolved Calcium and Magnesium salts. The only way to verify if distilled water makes a difference is with blind taste tests.

me

Delicious! Everyone loved it— especially the southern birthday boy.

CeCe T

Tested this tonight…it’ll be a hit for the block party!!

Peter

dumb question maybe: why is *distilled* water important for this?

chris

not all water is the same. there is minerality of some, the taste of chlorine in others. my guess is most won't be able to taste the difference but paul carmichael would be able to tell. hence, distilled.

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Credits

Adapted from Kathryn Stashek, Bar Kabawa, New York City

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