Published on: 07/31/2026
This news was posted by Oregon Today News
Description
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.
News Source : https://www.oregonlive.com/nytcooking/2026/07/785432641-kabawa-rum-punch.html
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