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St. Charles’ Punch

Yields1 ServingPrep 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.

St Charles' Punch

 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.