Whiskey Punch Recipe
The Whiskey 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 lemon juice, 1 wine glass of whiskey, ¼ wine glass of Jamaica Rum, 1 tablespoonful of white sugar, ½ wine glass of water, 5 drops of raspberry syrup. Fill the tumbler with cracked ice, shake well, and dress the top with one slice of orange, a small piece of pineapple, and a few berries if in season. Serve with a straw.
Modern Recipe
Ingredients
- ½ oz (15 ml) lemon juice
- 2 oz (60 ml) whiskey
- ½ oz (15 ml) Jamaica rum
- 1 tablespoon (15 ml) white sugar
- ½ oz (15 ml) water
- 5 drops raspberry syrup
- Cracked ice
Instructions
Fill a shaker with cracked ice, add all ingredients, and shake well. Strain into a glass, garnish with orange, pineapple, and seasonal berries. Serve with a straw.
