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Ruby Punch
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Ruby Punch
Serve in a Collins glass
| 1 swath | Lemon peel |
| 1 1⁄3 oz | Batavia Arrack van Oosten |
| 1 1⁄3 oz | Cockburn's Ruby Soho Port |
| 2 oz | Cold black tea |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
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:
- Ruby port - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
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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