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All cocktails Gin Punch No. 2

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Gin Punch No. 2

Classic/vintage · Fruity (e.g. Pornstar Martini)

3.8 5 ratings

Ingredients

3 oz Oude genever
1/2 oz Lemon juice
7 fresh Raspberries
1/4 oz Sugar syrup 'rich' (2:1)
1/4 oz Orange juice
1/6 oz Pineapple juice
1/6 oz Maraschino liqueur
2 oz Chilled water

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare seasonal berries for garnish.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 STRAIN into ice-filled glass.

Garnish

  1. 5 Serve with a straw.
  2. 6 Garnish with seasonal berries.

15.3% alc./vol. · 2.2 standard drinks

History

Smooth on the palate yet remarkably complex, with genever's linseed oil notes evident.

This formulation is drawn from the 1862 edition of Jerry Thomas' How to Mix Drinks, or The Bon Vivant's Companion, as reprinted by Hebert Asbury in 1928. GIN PUNCH In a large bar glass, combine one tablespoon of raspberry syrup, two tablespoons of white sugar, one wineglass of water, one and one-half wineglasses of gin, and the juice of half a small lemon. Add two slices of orange and one piece of pineapple. Fill the tumbler with shaved ice. After shaking well, garnish the top with seasonal berries. Serve with a glass tube or straw. GIN PUNCH This variation comes from a recipe by Soyer1. Combine one-half pint of old tom, one gill of maraschino, the juice of two lemons, the rind of half a lemon, and four ounces of syrup. Add one quart bottle of German seltzer water. Ice well. 1 Alexis Benoit Soyer, a renowned French culinary artist, passed away in 1858. He served as the chef for several English noblemen and, in 1855, acted as a culinary advisor to the British Army during the Crimean War. Soyer is credited with inventing an army cooking wagon and authored numerous cookbooks. His wife was a portrait painter.