Ruby Punch

Difford’s Guide
Discerning Drinkers (4 ratings)

Serve in a Collins glass

Ingredients:
1 swath Lemon peel
1 13 oz Batavia Arrack van Oosten
1 13 oz Cockburn's Ruby Soho Port
2 oz Cold black tea
12 oz Lemon juice (freshly squeezed)
13 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Lemon slice wheel

How to make:

SHAKE all ingredients, including lemon peel (Regal shake) with ice and strain into ice-filled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

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).

View readers' comments

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.
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.

Jerry Thomas, The Bartender's Guide, 1862

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.

Join the discussion

Showing 1 comment for Ruby Punch.
See discussion in the Forum

Please log in to make a comment
Henry Duke’s Avatar Henry Duke
4th April 2024 at 05:41
I made this to the original specifications, and let me just say, it is WAY too sweet. I'll have to make it again with the above recipe when it starts to get warmer out.