Garnish:
Seasonal berries and serve with a straw
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 1 1/2 fl oz | Tawny port (10 year old) |
| 3/4 fl oz | Cognac |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
The classic "randy" – port and brandy combo – with tart freshening lemon balanced with a touch of sugar.
Variant:
Not to be confused with the also port wine-based Sir Charles Punch.
History:
Adapted from Jerry Thomas' 1862 The Bar-Tenders Guide.
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