Oxford Punch
The Duke of Norfolk's scholarly punch—rum, brandy, and capillaire.
- 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 spriggarnish
- 1Brew tea and chill completely.
- 2Combine rum, cognac, and arrack in punch bowl.
- 3Add lemon juice and capillaire syrup.
- 4Add chilled tea and stir thoroughly.
- 5Refrigerate 2 hours minimum.
- 6Add large block of ice before serving.
- 7Garnish with lemon wheels and mint.
Share this page
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.
🛒 Tools for This Recipe
Everything you need to make a great Oxford Punch at home.
As an Amazon Associate, I earn from qualifying purchases. These links help support Jigger & Joy at no extra cost to you. Learn more
🍸 Drink Responsibly: Alcoholic beverages should only be consumed by adults of legal drinking age. Never drink and drive. If you choose to drink, please do so responsibly. Excessive alcohol consumption can be harmful to your health. If you or someone you know struggles with alcohol, contact the SAMHSA National Helpline at 1-800-662-4357.
⚠️ Allergen Notice: Allergen information provided on this site is for general guidance only and may not be complete or accurate. Ingredients and formulations can vary by brand and may change without notice. If you have food allergies or sensitivities, always verify ingredients directly with manufacturers and check all product labels before consumption. Consult a healthcare professional if you have specific dietary concerns. Jigger & Joy is not liable for any adverse reactions resulting from the consumption of recipes on this site.
Disclaimer: Recipes are provided for informational and entertainment purposes only. Nutritional information, ABV estimates, and other data are approximations and may vary based on specific ingredients and preparation methods used.