Victoria D'Amato-Moran is an artisanal cocktail-maker for hire who can often be found at Bay Area and national cocktail competitions, and her catering service, Cent'Anni Cocktails, aims to provide handcrafted, fresh, and innovative cocktails for events. Today's recipe from Victoria's arsenal is for a summery Tiki-style punch that she dedicates to New Orleans. "It's about my love for the South, cooking, and my passion to make ingredients from scratch, with the end result being a great craft cocktail."

Bayou Belle Punch

2 oz 10 Cane Rum
1 oz. Mount Gay Extra Old
2 oz pineapple juice
1 oz mango juice
1 oz banana purée ( hand mashed )
1 oz lime juice
1 oz passionfruit syrup*
2 drops grapefruit bitters
Navan Vanilla Cognac for a light float
4 drops of grenadine for color [You may want to try the natural stuff from Small Hand Foods]

Optional Garnish: Orchid, Mint leaf & hand spun sugar basket

Build all ingredients except for Navan and grenadine in a mixing glass. Add ice. Shake vigorously for for 40 shakes. Strain over fresh ice into a 10 oz Hurricane/Tulip glass that is filled with cracked ice. Lightly drizzle Navan vanilla Cognac on top, just once around, lightly. Add 4 drops of grenadine for color in the center.

*To make passionfruit syrup:
1 part Passionfruit Puree to 2 1/2 parts sugar. Heat in a pot until semi thick, about 10-13 minutes.