Uploaded February 2018 | Updated September 2026, 4 hours ago

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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.

Infield Punch
(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.

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