Tract · Cocktails

Punch · Shaken · Historical · complexity 4/5

Fruit Punch

A rich fruit punch with cognac, Jamaica rum, noyau, lemon, orange, raisins, berries, and lime.

Served in Large bar glass.

Variants (2)

Haney's Steward & Barkeeper's Manual by Jesse Haney & Co. (1869, p.16) — Haney 1869

0.5 lemonlemon juice — juice of half a lemonacid
1 limelime acid
1.5 wine glasscognac base
1 wine glassJamaican rum — Jamaica rumbase
1 tablespoonsugar base
berries garnish
2 sliceorange slice — orangegarnish
raisins garnish
1 glassnoyau — noyanmodifier
  1. Use a large bar glass, add ingredients, and shake well.

Garnish: Orange, raisins, berries, and lime

L'Art du Shaker by Dominique Migliorero (1925, p.27)

1 lemonlemon juice — Lemon juiceacid
1 orangeorange juice — Orange juiceacid
1 teaspoonGrenadine — Grenadine syrupbase
Seltzer water — Iced seltzer waterdilution
1 yolkegg yolk — Egg yolkother
  1. Shake hard, strain into a large balloon glass, top with iced seltzer, and serve.

The book marks this as the author's recipe.

Source recipe no. 24.