Tract · Cocktails

Punch · Stirred · Historical · complexity 3/5

Absinthe Punch

Barnes's Absinthe Punch uses sugar, absinthe, lemon, brandy, and orgeat syrup, then decorates with fruit.

absinthe · orgeat · brandy

Served in Large bar glass. Ice: Ice.

Variants (2)

The Complete Bartender by Albert Barnes (1884, p.8)

0.5 lemonlemon juice — lemonacid
1 wine glassAbsinthe — Absinthebase
0.5 wine glassbrandy — Brandybase
1 tablespoonsugar base
fruit garnish — orange, grapes and fruitgarnish
1 tablespoonOrgeat syrup sweetener
  1. Use a large bar glass.
  2. Add the sugar, absinthe, lemon juice, brandy, and orgeat syrup and fill with ice.
  3. Stir with a spoon, ornament with orange, grapes, and seasonal fruit.

Garnish: Orange, grapes, and fruit

Ice: Ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.47)

0.5 lemonlemon juice — Lemon juiceacid
1 wine-glassAbsinthe — Absinthebase
0.5 wine-glassbrandy — Brandybase
1 tablespoonsugar — Sugarbase
fruit — Orange, grapes, and fruitgarnish
ice — Iceother
1 tablespoonOrgeat — Orgeat syrupother
  1. Stir the sugar, absinthe, lemon juice, brandy, and orgeat over ice, ornament with fruit, and serve.

Ice: Ice

See also: Curacoa Punch, Frozen Absinthe