Name: Patrick Gavin Duffy's Punch
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 30 ml Bénédictine D.O.M.; 5 ml Sugar syrup (2:1); 50 ml Orange juice

Patrick Gavin Duffy's Punch
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Serve in a Collins glass

Ingredients:
2 oz	Rémy Martin V.S.O.P.
1 oz	Benedictine D.O.M.
¹⁄₆ oz	Monin Pure Cane Syrup (US)
1 ²⁄₃ oz	Orange juice (freshly squeezed)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of mint sprigs bouquet.
SHAKE all ingredients with ice.
STRAIN into ice-filled glass.

Strength & taste guide:

Gentle

Boozy

Sweet

Dry/sour

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Review:

A full three ounces of alcohol per serve means this sure packs a tasty punch.

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History:

Adapted from the following recipe in Patrick Gavin Duffy's 1934 The Official Mixer's Manual:

"Patrick Gavin Duffy's Punch
Juice of 1 rich Orange
1 Drink Brandy
½ Teaspoon Powdered sugar
½ Glass Benedictine
Shake in ice and pour all into tall glass, decorate with Mint and Fruit in season.
Drink through straw."

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Nutrition:

One serving of Patrick Gavin Duffy's Punch contains 272 calories

Alcohol content:

1.9 standard drinks
18.26% alc./vol. (18.26° proof)
26.5 grams of pure alcohol

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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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Rithwik Hari

29th December 2020 at 04:00

Fantastic! Fruity and easy to sip, but still with some complexity and body. Might add a little extra Benedictine next time around, as I feel it’s getting a bit lost amongst the fruit/sweet

FraFin FraFin

17th September 2020 at 19:22

A bit too strong for my taste, I think the orange freshness is a bit lost in the cognac strenght. Maybe next time I could try with less cognac (2oz?)

Simon Difford

18th September 2020 at 07:38

Agreed. I've reduced all 4 ingredients by a third and handily this brings the measure of cognac down from 3oz to 2oz, as you suggest. I've also added the original 1934 recipe for reference. Thanks for bringing to my attention.

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