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...
I’ve just updated the recipe above, and I’ll rephotograph in the weeks ahead. The previous recipe:
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)
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)