Name: Prince of Wales Punch
Total time: 2 min
Cuisine: Cocktail
Ingredients: 1&frasl;4 ring Pineapple (fresh); 45 ml Cognac (brandy); 22.5 ml Aged rum (6-10yr); 15 ml Grand Marnier; 7.5 ml Maraschino liqueur; 45 ml Orange juice; 15 ml Tawny port

Prince of Wales Punch
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Serve in a Collins glass

Ingredients:
¹⁄₄ ring	Pineapple (fresh) cored, skinned and chopped
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
³⁄₄ oz	Caribbean blended rum aged 6-10 years
¹⁄₂ oz	Grand Marnier or other cognac orange liqueur
¹⁄₄ oz	Luxardo Maraschino liqueur
1 ¹⁄₂ oz	Orange juice (freshly squeezed)
¹⁄₂ oz	Cockburn's Tawny Eyes Port

Read about cocktail measures and measuring

Garnish: Raspberries

How to make:

MUDDLE pineapple in base of shaker. Add next five ingredients, SHAKE with ice and fine strain into ice-filled glass. Float the port on drink.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites

Review:

Fruity yet complex with the oak maturation of both spirits and liqueurs adding depth of flavour.

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History:

Adapted from Jerry Thomas' 1862 The Bar-Tender's Guide (How to Mix Drinks, The Bon-Vivant's Companion).

More cocktails by Jerry "The Professor" Thomas

Alcohol content:

2 standard drinks
18.75% alc./vol. (18.75° proof)
28.1 grams of pure alcohol

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.