St. Croix Rum Punch Recipe
The St. Croix Rum 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, juice of half of a lemon, 1 wine glass of St Croix Rum, 1 teaspoonful of raspberry syrup, ½ wine glass of Jamaica Rum, fill with cracked ice, shake well and ornament with fruits in season. Serve with straws.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) sugar
- Juice of ½ lemon
- 2 oz (60 ml) St. Croix rum
- 1 teaspoon (5 ml) raspberry syrup
- 1 oz (30 ml) Jamaica rum
- Cracked ice
Instructions
Fill a shaker with cracked ice, add all ingredients, and shake well. Strain into a glass and garnish with seasonal fruits. Serve with straws.
