Ponche Romaine

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Two wineglassfuls of water, one wineglassful of whiskey, half wineglassful of Jamaica rum; sugar and lemon to taste. Shake, and use plenty of ice. Strain and serve in fancy glass.