Ruby Punch
4.2 7 ratings
Ingredients
How to make
Serve in a collins glass
- 1 SHAKE all ingredients, including lemon peel (<a href="/encyclopedia/3824/cocktails/regal-shake-and-regal-stir">Regal shake</a>) with ice and strain into ice-filled glass.
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Arrack provides a funky spirituous base, port adds rich fruitiness, tea lengthens and offers bitter tannins, while sugar and lemon provide classic zesty sweet and sour balance. A brilliant alternative to an afternoon cup of tea on a summer's day. Depending on the sweetness of your port and tannins in your tea, adjust sugar syrup to 15ml (½oz).
This is a single-serving adaptation of the Ruby Punch recipe found in Jerry Thomas's 1862 book, The Bartender's Guide. The original punch bowl recipe has been divided by 19 to suit a Collins glass. Ruby Punch. Dissolve, in three pints of hot tea, one pound of sugar; and thereto the juice of six lemons, a pint of arrack, and a pint of port wine.
Created by Jerry 'The Professor' Thomas