Chairman’s Reserve

Jim Meehan of PDT in Manhattan uses an extractor to get cucumber juice for this punch. You can buy cucumber juice from your local juice store too.

Ingredients

• 8 ounces (1 cup) cucumber juice, from about 1 1/2 cucumbers
• 24 ounces (3 cups) coconut water
• 8 ounces (1 cup) white rum, preferably Banks 5 Island
• 3 ounces Frangelico
• Cucumber slices for garnish

14 3-ounce servings

Preparation

1. Juice the cucumbers, skin and all, in a juicer, food processer or blender and strain. Combine all ingredients in a bowl and add a block of ice. Ladle into cups; garnish with cucumber slice.