Ponche Romaine

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

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.