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Roman Punch
This recipe (by yours truly in August 2026) combines elements from various vintage Roman Punch recipes to produce a cooling fruity sour laced with cognac...
7th August at 14:45
It appears that there are a couple of earlier version of this that predates this version and one is:
30ml Cognac
30ml Jamaican rum
15ml Maraschino liqueur
15ml freshly squeezed lemon juice
45ml freshly squeezed orange juice
2 dashes Angostura bitters
Add all the ingredients except the bitters to a highball glass. Fill two thirds with crushed ice and add the bitters, swizzle and top with more crushed ice and garnish with a slice of orange and a maraschino cherry.
Apparently this comes from “The only William” Schmidt’s The Flowing Bowl 1891 page 175 and there is an even earlier version with port wine from Jerry Thomas’ Bartender’s Guide in 1862.
30ml Cognac
30ml Jamaican rum
15ml Maraschino liqueur
15ml freshly squeezed lemon juice
45ml freshly squeezed orange juice
2 dashes Angostura bitters
Add all the ingredients except the bitters to a highball glass. Fill two thirds with crushed ice and add the bitters, swizzle and top with more crushed ice and garnish with a slice of orange and a maraschino cherry.
Apparently this comes from “The only William” Schmidt’s The Flowing Bowl 1891 page 175 and there is an even earlier version with port wine from Jerry Thomas’ Bartender’s Guide in 1862.
8th August at 14:25
Many thanks for the recipe, James. This is a cocktail I obviously need to revisit. In the meantime, I've added quotes from the books you mention, as well as Byron's 1884 The Modern Bartenders' Guide and Craddock's 1930 The Savoy.
21st April 2024 at 02:27
Sip slowly, this one packs a punch! Or don't, I couldn't. Rum Fire's full potential shone here and I couldn't put it down. Nicely balanced, just enough sour and bitter complexity to back up the funky rum. Five stars for me!
25th September 2021 at 21:06
Pleasant Christmas cake notes come through on this one. I find the original recipe to be far too strong and dry, so I reduced everything by 1/3 and added 0.25oz sugar syrup.
45 ml Bénédictine D.O.M. liqueur
45 ml Cognac (brandy)
22.5 ml Overproof white rum (unaged Jamaican/funky)
22.5 ml Lemon juice (freshly squeezed)