Mississippi Punch

Before there were cocktails (as we know them), there were punches; lots and lots of punches. Big bowls of swirling booze and fruit juice ladled out by the cupful to an anxious party of imbibers. When Jerry Thomas, the great-granddaddy of modern mixology, came to publish his book, “The Bartenders Guide,” he had already thought of distilling the contents of the punch bowl down to a single serving glass. One such was the Mississippi Punch.

[as written in the 1887 edition of his book]

(Use a large bar-glass)

Take 1 wine-glass of brandy.

1/2 wine-glass of Jamaica rum.

1/2 wine-glass of Bourbon whiskey.

1 table-spoonful of powdered white sugar, dissolved in a little water.

The juice of half a small lemon.

Fill the glass with shaved ice, shake well, and ornament with fruit in season. Serve with a straw.

[modern translation]

2 oz. Brandy

1 oz Jamaica Rum

1 oz Bourbon

1/2 oz Simple syrup

1/2 oz Fresh lemon juice

Shake with ice and strain into a glass filled with shaved or crushed ice. Top with fresh fruit and serve with a straw.

This is a tall drink served over ice. It’s also very boozy. The lemon juice and sugar can easily be adjusted to suit individual tastes. The ornament of fruit is, of course, optional, but it makes a nice touch; a bit of old-fashioned flair seldom seen these days.

Category : Uncategorized