Roman Punch
Ingredients
- 1 1⁄2 oz Bénédictine D.O.M. liqueur
- 1 1⁄2 oz Cognac
- 3⁄4 oz Overproof white rum
- 3⁄4 oz Lemon juice
Method
Glass:
Photographed in an Urban Bar Fluet Highball 45cl
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of orange slice wheel and “fruit stick” (skewered pineapple cube, raspberry and Luxardo Maraschino Cherry).
Method:
- SHAKE first 7 ingredients with ice.
- STRAIN into glass two-thirds filled with crushed ice.
- FILL glass with more crushed ice.
- FLOAT port.
Garnish:
- Garnish with orange slice wheel and fruit stick.
- Serve with a straw.
Nutrition:
One serving of Roman Punch contains 222 calories
Allergens:
Recipe contains the following allergens:
History:
The Roman Punch first appears in Jerry Thomas' 1862 The Bartenders' Guide, with subsequent versions appearing in O. H. Byron's 1884 The Modern Bartenders' Guide and William Schmidt's 1891 The Flowing Bowl. However, all three recipes differ considerably, and the version published in Harry Craddock's 1930 The Savoy Cocktail Book only adds to the confusion surrounding this cocktail.
Review:
This recipe (by yours truly in August 2026) combines elements from various vintage Roman Punch recipes to produce a cooling fruity sour laced with cognac and fruity rum.
