Jackson Punch

Jackson Punch (Adapted by David Wondrich from an 1863 recipe by Jerry Thomas)

Combine in cocktail shaker:

2 oz/60 ml Pierre Ferrand 1840 Original Formula

1 oz/30 ml Plantation Reserve Barbados Rum

¾ oz/ 22 ml fresh-squeezed lemon juice

½ oz/15 ml simple syrup (made with equal parts sugar and water)

½ oz/15 ml raspberry syrup

2 oz/60 ml water

Fill with ice, shake well and strain into tall glass full of fresh ice.

Ornament with raspberries and half an orange wheel cut into 4 pieces and artistically arranged.

Add a straw and serve.

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