3rd #cocktail of #FridayNightCocktails on 16th June: St. Charles’ Punch

Our third and final cocktail is the St. Charles’ Punch. This is a cocktail which goes back a long time, prior to 1862 when it was included in Jerry Thomas’ The Bar-Tenders Guide; this version was adapted by Matt Ray, beverage director, Ace Hotel New Orleans, New Orleans.

St Charles' Punch

Yields1 Serving
Prep Time2 mins

This is a cocktail which goes back a long time, prior to 1862 when it was included in Jerry Thomas' The Bar-Tenders Guide; this version was adapted by Matt Ray, beverage director, Ace Hotel New Orleans, New Orleans.

 45 ml ruby port
 22.50 ml brandy
 22.50 ml freshly-squeezed lemon juice
 15 ml simple syrup

1

Half-fill a cocktail shaker with ice.

2

Add all ingredients and shake until well chilled.

3

Strain into an ice-filled tumbler.

[cocktail-ingredients]

Ingredients

 45 ml ruby port
 22.50 ml brandy
 22.50 ml freshly-squeezed lemon juice
 15 ml simple syrup

Directions

1

Half-fill a cocktail shaker with ice.

2

Add all ingredients and shake until well chilled.

3

Strain into an ice-filled tumbler.

St. Charles’ Punch

Leave a Reply

Your email address will not be published. Required fields are marked *