Roman Punch Recipe
The Roman 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, ½ pony glass of raspberry syrup, ½ wine glass of Jamaica Rum, juice of a quarter of a lemon, 1 tablespoonful of Curacao, ½ wine glass of Brandy, 1 tablespoonful of Port Wine, fill with cracked ice, shake well, top with fruits in season, and serve with straws.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) sugar
- ½ oz (15 ml) raspberry syrup
- 1 oz (30 ml) Jamaica rum
- Juice of ¼ lemon
- 1 tablespoon (15 ml) Curacao
- 1 oz (30 ml) brandy
- 1 tablespoon (15 ml) Port wine
- Cracked ice
Instructions
Fill a shaker with cracked ice, add all ingredients, and shake well. Strain into a glass and top with seasonal fruits. Serve with straws.
