Enzo Lim's punch is inspired by Filipino boxing champion Manny Pacquiao and served in a glass so you don't need to rely on a bevy of friends to share a bowl. It will plunge you back into summer even when the barometer says otherwise. Still, its herbaceous, gingery bite may bode well for winter colds: Lim says salabat, ginger tea, is a traditional wellness remedy in the Philippines.

Ginger syrup:
4 cups finely chopped ginger (use a food processor for ease)
4 cups granulated sugar

Ice
1½ ounces aged rum, preferably Santa Teresa Gran Reserva
½ ounce fresh lemon juice
½ ounce pineapple juice
½ ounce ginger syrup
Absinthe, for rinsing
2-inch-long piece of ginger, for garnish

1. Make the ginger syrup: In a large pot set over high heat, combine the chopped ginger with 4 cups water. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat and add the sugar. Stir until dissolved. Let sit, covered, for up to 3 hours. Strain, pressing the ginger and store in the refrigerator.

2. Make the cocktail: In a cocktail shaker filled with ice, combine the rum, lemon juice, pineapple juice and ginger syrup. Shake, strain into an absinthe-rinsed rocks glass with fresh ice, and garnish with the ginger spear. Serve.