Rum Punch

Name: Rum Punch (Ponche au Rhum)
Cuisine: United States
Ingredients: 1½ Pints of the Best Jamaica Rum; 2 Quarts of Apollinaris, or Seltzer Water; ¼ Pint of Brandy; A Large Piece of Ice; 2 Lemons, Sliced Thin; A Pint of Lemon Juice; A Pint of White Wine; 1¼ Pounds of Sugar

Ponche au Rhum

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

1½ Pints of the Best Jamaica Rum
¼ Pint of Brandy
2 Quarts</

Americas
United States
Gluten-free
Vegan
Raw
New Orleans
Drinks

Method

Mix the sugar and water, add the Liquors, stir well, add the lemon juice and the bits of sliced lemon; set to cool and serve in small punch glasses. This quantity will serve twenty-five persons. Reduce or increase according to the number to be served. Frappee by turning into an ice cream freezer and freeze soft.