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There’s something special about sipping a cocktail on the water. The way the sun hits the glass, the breeze stirs the citrus, the ice clinks, it’s more than just refreshment. It’s a ritual. A reminder that this moment, right now, is yours. That’s the feeling we wanted to capture with our Rum Away With Me Punch, a tropical cocktail that started with a pantry experiment and ended with a nod to a seafaring legend in our family: Judge.

On a weekend like the one before Memorial Day, when we pause to remember those who’ve served, it feels especially right to raise a glass to the stories we carry, and the people behind them.

Taking the Elevator (With Mango, Orgeat, and Rum)

Back in our fine dining days, including our time at The French Laundry, there was a phrase we’d often use in the kitchen when thinking about how to elevate a dish: “How can we take the elevator here?”

It was a mindset. A challenge to take something familiar and make it sing, to push just one level higher using craft, seasonality, and a little intention. That same spirit inspired the from-scratch mango liqueur that stars in this punch. We had:

• a perfectly ripe mango on the counter,
• a bottle of orgeat from a season of Mai Tais,
• and a few rums we were rotating through.

Rather than reach for something pre-made, we took the elevator. We blended fresh mango with orgeat and white rum, and ended up with a silky, tropical liqueur that smells like sunshine and adds a velvety richness to any drink it touches. It’s a simple recipe, more of a ratio, really:

• 1 part mango, diced evenly
• 1 part clear liquor (we used white rum)
• ½ part orgeat

Mix it all together and let it sit in the fridge for a few days to let the flavors get cozy with one another.
Of course, you can absolutely make this cocktail with an off-the-shelf mango liqueur, no judgment. (Here’s one we like.) We’ve tested it that way, and it’s still fantastic. Just add a touch of orgeat to capture that creamy almond backbone.
If you’re new to orgeat, it’s a bar essential we love. A sweet almond syrup often accented with orange blossom, orgeat is the secret backbone of many classic tropical drinks. It brings a creamy, nutty roundness that balances citrus beautifully, and it’s a great “elevator button” for any galley cocktail. You’re going to see it in a few more drinks from us this summer, so we promise: it’s worth the investment.

Meet Judge
Now, about that rum.

Teresa's Grandfather, Judge Rice, and the Bacardi he smuggled onto his Navy ship during World War II. 

Theresa’s grandfather was known to everyone in her hometown as “Judge.” He earned the title both in and out of court, he really was the town judge, but long before that, he was a Lieutenant in the U.S. Navy during World War II.

He was stationed aboard a ship that ran triangle routes from the U.S. to Britain to Cuba and back again. Alcohol wasn’t allowed on board, of course, but when the sailors were given permission to go ashore for “staples” in Cuban ports, Judge would do what any good sailor would: he brought his laundry basket.

What was in the basket when he returned to the ship? As much Bacardi as he could carry.

Trip after trip, bottle after bottle, Judge built a quiet little collection of Cuban rum, one that would sit in his home for decades until it eventually found its way to us. We had the rare opportunity to taste it recently, and it was extraordinary: deeply spiced, gently oxidized, alive with history.

And like the best things in life, it tasted better because of the story.

Why We Made This

We’re building The Galley Club for people like Judge. For people who work hard, sail hard, and want something cold, honest, and delicious at the end of the day. Something with a story behind it. Something that says, “You’ve earned this.”

So here’s to rum smuggled in laundry baskets.
To dockside cocktails made with care.
To orgeat and mango and taking the elevator, even if it starts with what’s already in your galley.

And this Memorial Day, here’s to the men and women who served, and the family legacies they leave behind in quiet bottles, shared recipes, and good stories.

Cheers,
Max & Theresa