Sunday, October 11, 2020

roman punch

2 oz Cognac (1 oz Courvoisier VS + 1 oz Pierre Ferrand Ambre)
2 dash Jamaican Rum (1/4 oz Smith & Cross)
2 tsp Lemon Juice (1/2 oz)
1 tsp Curaçao (1/4 oz Pierre Ferrand)
1 tsp Raspberry Syrup (1/4 oz)
1 tsp Simple Syrup (1/4 oz)

Shake with ice, strain into a Highball glass, fill with cracked ice, and garnish with fruits in season (mint).

Two Sundays ago, I was flipping through Trader Vic's 1947 Bartender's Guide that seemed like a good use of the raspberry syrup that I had made somewhat recently. Trader Vic's version was Cognac driven with a Jamaican rum accent; however, the 1862 recipe in Jerry Thomas' book is two parts Jamaican rum to one part of Cognac (with pretty much everything else held the same save for dashes of port wine on top). Alas, I did not do the research at that time for I was a bit thirsty and looking to get on with the evening.
Trader Vic's Roman Punch met the nose with mint over Cognac, orange, and rum funk aromas. Next, lemon, orange, and red berry notes on the sip gave way to Cognac, funky rum, and raspberry flavors on the swallow.

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