Garnish:
None
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/3 fl oz | Jamaican aged blended rum with funk |
| 2/3 fl oz | Cognac (brandy) |
| 1/2 fl oz | Punt E Mes vermouth amaro |
| 1/2 fl oz | Becherovka liqueur |
| 1 dash | Black walnut bitters |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Punt E Mes vermouth amaro – Sulphur Dioxide/Sulphites
- Black walnut bitters – Nuts
Review:
Full-bodied like the rum that so influences herbal-influenced this late-night tipple.
History:
Adapted from a recipe created by Jason E. Clapham at the St. Edward's MCR at Oxford, England, who says, "Named thus because Jerry Thomas combines brandy and Jamaica rum 2:1 in a number of his famous punches; created with rums like Plantation Xaymaca or Berry Bros. Jamaica Rum in mind."
Alcohol content:
- 1.8 standard drinks
- 25.43% alc./vol. (50.86° proof)
- 25.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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