Prince of Wales Punch
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Prince of Wales Punch
Serve in a Collins glass
| 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 |
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.
History:
Adapted from Jerry Thomas' 1862 The Bar-Tender's Guide (How to Mix Drinks, The Bon-Vivant's Companion).
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.
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