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.
| 1⁄4 ring | Pineapple (fresh) (cored, skinned and chopped) |
| 1 1/2 fl oz | Cognac VSOP |
| 3/4 fl oz | Bacardi 8 year old rum |
| 1/2 fl oz | Grand Marnier or other cognac orange liqueur |
| 1/4 fl oz | Luxardo Maraschino liqueur |
| 1 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Tawny port (10 year old) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Fruity yet complex with the oak maturation of both spirits and liqueurs adding depth of flavour.
History:
Adapted from Jerry Thomas' 1862 The Bar-Tender's Guide (How to Mix Drinks, The Bon-Vivant's Companion).
Join the Discussion
... comment(s) for Prince of Wales Punch
You must log in to your account to make a comment.