No alcohol
Medium
Boozy
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Ruby Punch
Measurements in:
Serves:
| 1 swath | Lemon peel |
| 1 1/3 fl oz | Batavia Arrack van Oosten |
| 1 1/3 fl oz | Cockburn's Ruby Soho 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 |
Garnish: Lemon slice wheel
How to make
Glassware
Serve in a Collins glass
Method:
SHAKE all ingredients, including lemon peel (<a href="/encyclopedia/3824/cocktails/regal-shake-and-regal-stir">Regal shake</a>) with ice and strain into ice-filled glass.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 21.8 grams of pure alcohol
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.
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).
$4.05 per cocktail*
Makes a minimum of 18.5 cocktails.
Shipping and applicable tax calculated at checkout.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Gallery
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Comments & Discussion
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