Absinthe Punch Recipe
The Absinthe Punch is a vintage punch recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bar glass, 1 tablespoonful of sugar, 1 wine glass of Absinthe, juice of half a lemon, ½ wine glass of Brandy, 1 tablespoonful of orgeat syrup. Fill with ice, stir with spoon, ornament with orange, grapes, and fruit in season.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) sugar
- 2 oz (60 ml) absinthe
- Juice of ½ lemon
- 1 oz (30 ml) brandy
- 1 tablespoon (15 ml) orgeat syrup
- Ice
Instructions
Fill a glass with ice, add all ingredients, and stir well. Garnish with orange, grapes, and seasonal fruit.
