Ziggy’s Punch, a Taste of the Islands in Tampa

A West Indies–inspired punch from the new Tampa EDITION, the city’s first five-star hotel

Photo: Courtesy of EDITION Hotels

The city skyline is shining brighter with the arrival of the Tampa EDITION, the first five-star hotel to open in the Florida city. The 172-room hotel soars at twenty-six stories, which includes private residences on the upper levels. Guests, residents, and locals alike are already enjoying Azure, an al fresco restaurant on the rooftop featuring Greek cuisine; an expansive spa; and Market at EDITION, a ground floor casual gathering space with a coffee bar serving breakfast, lunch, and dinner.

But the Tampa EDITION’s signature dining space is Lilac, an intimate Mediterranean restaurant envisioned by Michelin-starred Chef John Fraser. Lilac’s vegetable-forward menu highlights seasonal and local ingredients, bringing the best of Florida to the table. Complementing the menu is a cocktail and wine program overseen by Amy Racine, beverage director with JF Restaurants who was recently nominated for Sommelier/Beverage Director of the Year by Wine Enthusiast. Of note is her champagne cocktail cart, specially created for Lilac, from which bartenders prepare elegant cocktails tableside.

For a quiet nook, find a seat in the Punch Room, the hotel brand’s first in North America, decked out in sumptuous shades of emerald and sapphire. The Punch Room menu features cocktails and punches to share, inspired by the flavors of the West Indies, such as aged spirits, spices, teas, and tropical fruits. Ziggy’s Punch, one of the drinks on the menu, highlights the flavors of Jamaica.

“Originally, we took inspiration for Ziggy’s Punch from our love of Jamaican food and laidback times,” says Gates Otsuji, director of bars for EDITION. “We wanted to evoke the feeling of a sun-soaked day at the beach, with jerk chicken on the fire and cold beers in hand.”

Recreating Ziggy’s Punch at home is as easy as 1-2-3; just remember you will need time to make the smoked jerk syrup. This recipe is for one cocktail, but it’s easy enough to make into a punch: simply multiply by the number of servings you’d like, and you’ll be feeling like you’re on a beach in Jamaica in no time.


  • Ziggy’s Punch (Yield: 1 cocktail)

    • ½ oz. Smith & Cross Rum

    • ½ oz. Plantation 3 Stars Rum

    • ½ oz. Clement Creole Shrubb orange liquor

    • ¼ oz. Giffard Ginger of the Indies

    • ½ oz. Smoked Jerk Syrup (recipe follows)

    • ¾ oz. Freshly squeezed lime juice

    • 2 oz. Lager (of your choice—preferably Red Stripe)

    • Bar spoonful of simple syrup

    • Orange wheel, for garnish

    • Lime half-wheel, for garnish

    • Dehydrated orange zest, for garnish

  • For the Smoked Jerk Syrup

    • 500 ml. water

    • 2 tbsp. Caribbean Jerk seasoning

    • 1 tsp. powdered smoke

    • 500 mg. sugar


  1. Make the smoked jerk syrup: Bring water to a simmer and add all other Smoked Jerk Syrup ingredients. Stir and steep for 5 minutes. When cool, strain through a coffee filter.

  2. Make one cocktail: Stir together all ingredients in a cocktail shaker. Serve in an ice-filled glass. Garnish with orange wheel, lime half wheel, and dehydrated orange zest. 

  3. Make a punch: Multiply ingredients by the number of servings and add into a punch bowl with orange wheels, lime half-wheels, and a large block of ice; stir together. Ladle the punch into ice-filled glasses. Garnish with dehydrated orange zest.