Roman Punch

Ingredients

• ^ pt. raspberry syrup
• Liqueur glass curacoa
• 2 glasses rum
• The juice of 2 lemons
• 1 glass brandy
• A few drops of bitters
• Crushed ice
• Tablespoonful of sugar

Method

1. 1

   Mix the raspberry, rum, brandy, curaçao, lemon juice, sugar, and bitters together, put it into a bottle and shake it well; it is then ready for use.

2. 2

   Fill up small tumblers with crushed ice, then pour over the punch.

3. 3

   Before putting the ice in the tumblers, rub the edge round with lemon and dip in sugar.

4. 4

   Serve with straws.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 134. The excerpt below is the record exactly as published.

ROMAN PUNCH, ^ pt. raspberry syrup Liqueur glass curacoa 2 glasses rum The juice of 2 lemons 1 glass brandy A few drops of bitters. Crushed ice Tablespoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.