The Black Jack Rum Punch pays homage to Black Jack chews, the iconic aniseed-flavoured sweets produced by Barratt since the 1920s. Known for their bold liquorice taste and once-black, later pink-and-white wrappers, these chewy treats divided opinion but became a nostalgic favourite for those who loved their unique flavour. By pairing the deep, aromatic notes of aniseed with tropical rum punch elements, this cocktail transforms a childhood classic into a sophisticated, exotic drink.

• 40ml dark rum
• 20ml aniseed liqueur (e.g., Pernod or Sambuca)
• 40ml pineapple juice
• 20ml orange juice
• 15ml lime juice
• 10ml grenadine
• Ice cubes
• Pineapple wedge or star anise, for garnish

Optional for a more dramatic appearance:
• Activated charcoal (flavourless, used in some cocktails for dramatic colour)
• Black food colouring (easy to dose without altering taste)

Fill a cocktail shaker with ice.

Add dark rum, aniseed liqueur, pineapple juice, orange juice, lime juice, and grenadine.

Shake well until chilled.

Strain into a tall glass filled with fresh ice.

Garnish with a pineapple wedge or a floating star anise for a dramatic finish.