There’s an old rhyme that’s really helpful when throwing together a quick rum punch that goes something like, “One part sour, two of sweet, three of strong, and four of weak.” It’s memorable and working in ratios like that makes things transferable whether you’re mixing one cocktail (think of “one part” as half an ounce, for example) or a huge punch bowl.

For this quick punch, we’re playing with those ratios a little. We’re keeping the three of strong (rum) to four of weak (cold brew — not weak by coffee standards, certainly, but we’re talking booze here) ratio. But since pineapple juice isn’t quite as sweet as simple syrup, we’re bumping it up to 1.5 ounces, and since it’s a little sour too, we’re knocking the lime juice down to .25 ounces. Throw in a dash of bitters — not that we need this drink to be that much more bitter — because its spicy flavor pairs beautifully with the fruit juices, and we have a refreshing punch that you can drink a good amount of (both booze- and caffeine-wise) on a summer day.

Ingredients:

• 2 oz cold brew
• 1 ½ oz dark rum
• 1 ½ oz pineapple juice
• ¼ oz lime juice
• 1 dash of bitters

Cold brew instructions:

1. Fill Cold Brew Bag with coarsely ground coffee and pull drawstring to seal
2. Place bag in quart-sized plastic container or jar
3. Fill with cold water and cover
4. Leave at room temperature overnight (around 12 hours)

Cocktail instructions:

1. Combine ingredients in a pint glass or cocktail shaker
2. Fill vessel with ice
3. Stir to combine for 15 seconds
4. Fill rocks or Collins glass (or any medium-sized glass you have) with ice
5. Strain punch into glass