Crusher’s Bluenose Rum Punch

Yet another punch recipe from expert mixologist Steven “Crusher” Cross, the ruler of the bar at the fine Halifax dining establishment, 2 Doors Down . Created at the Saltscapes Expo 2018 and presented at the Select Nova Scotia stage paired with the excellent creations of Chef Andrew Farrell.

INGREDIENTS (Enough for a small summer get-together with fine friends)

  • 1 cup (236 ml) Hibiscus Tea simple syrup
  • 6 cups (1.4 litres) of Pineapple juice
  • 1 cup (236 ml) of freshly squeezed lemon juice
  • 2 cups (472 ml) of fresh pineapple cut into chunks
  • 750 ml Ironworks Bluenose Rum
  • 20 dashes of Angostura Bitters
  • 1 litre (4 cups) of fizzy water


  • In a medium sized pot, stir the loose tea into 1 cup of water.
  • If you use loose tea, use 2 tablespoons …if using bags open and dump 4 bags into water.
  • Turn the heat to medium-high, and let the water come to a simmer.
  • Stir in 1.5 cups sugar until sugar dissolves.
  • Turn off the heat and let the simple syrup sit until cool.
  • Remove and strain syrup through fine strainer or cheesecloth.


  • Mix together the  syrup, rum, pineapple juice, lemon juice and 2 cups of cold water.
    Chill for at least 30 minutes, until quite cold.
  • Before serving, top the punch with pineapple chunks.
  • Add the fizzy water all at once to the punch bowl, or allow each guest to top off their own glass.
  • You can make the punch ( syrup + rum + juices + water) up to 1 day ahead, and chill in the fridge until ready)
  • Add bitters once punch is ready to serve. Stir in before adding any pineapple chunks or fizzy water.