Ingredients

  • 8 ozdark rum
  • 8 ozcognac
  • 4 ozarrack(or additional rum)
  • 6 ozfresh lemon juice
  • 4 ozcapillaire syrup(or orange flower water syrup)
  • 16 ozgreen tea(brewed and chilled)
  • 🍋Lemon wheel, mint sprig(garnish)

🔧 Tools

punch bowlladlesaucepan

Instructions

  1. Brew tea and chill completely.
  2. Combine rum, cognac, and arrack in punch bowl.
  3. Add lemon juice and capillaire syrup.
  4. Add chilled tea and stir thoroughly.
  5. Refrigerate 2 hours minimum.
  6. Add large block of ice before serving.
  7. Garnish with lemon wheels and mint.

📜 History

Oxford Punch, also known as Duke of Norfolk's Punch, was a favorite at English universities. The use of capillaire (a maidenhair fern syrup) gives it distinctive floral notes. Jerry Thomas included this recipe in his 1862 Bar-Tender's Guide.

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