Mississippi Punch Recipe
The Mississippi 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. ½ wine glass of Bourbon Whiskey, ½ wine glass of Brandy, ½ wine glass of Jamaica Rum, ½ wine glass of water, ½ wine glass of raspberry syrup, 1 tablespoonful of white sugar, the juice of a small lemon, fill tumbler with cracked ice, shake well and serve with straws, ornament with fruit.
Modern Recipe
Ingredients
- 1 oz (30 ml) bourbon whiskey
- 1 oz (30 ml) brandy
- 1 oz (30 ml) Jamaica rum
- 1 oz (30 ml) water
- 1 oz (30 ml) raspberry syrup
- 1 tablespoon (15 ml) white sugar
- Juice of 1 small lemon
- Cracked ice
Instructions
Fill a shaker with cracked ice, add all ingredients, and shake well. Strain into a glass, garnish with fruit, and serve with straws.
