Garnish:
Lemon slice wheel
How to make:
SHAKE all ingredients, including lemon peel (Regal shake) with ice and strain into ice-filled glass.
| 1 swath | Lemon peel |
| 1 1/3 fl oz | Batavia arrack |
| 1 1/3 fl oz | Ruby port |
| 2 fl oz | Cold black tea |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Review:
Arrack provides the funky spirituous base, port adds rich fruitiness, tea lengthens and adds bitter tannins, while sugar and lemon balance each other with classic zesty sweet 'n' sourness. A brilliant alternative to an afternoon cup of tea on a summer's day.
Depending on the sweetness of your port and tannins in your tea, you may need to increase the sugar syrup to 15ml (½oz).
History:
A single-serve version of the Ruby Punch in Jerry Thomas' 1862 The Bartender's Guide. I've roughly divided Thomas' punch bowl recipe by 19 to fit a Collins glass
Ruby Punch.
Jerry Thomas, The Bartender's Guide, 1862
Dissolve, in three pints of hot tea, one pound of sugar; and thereto the juice of six lemons, a pint of arrack, and a pint of port wine.
Alcohol content:
- 0.4 standard drinks
- 3.57% alc./vol. (7.14° proof)
- 5.9 grams of pure alcohol
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