Rocky Mountain Punch
Jerry Thomas's champagne and rum punch with pineapple—light and festive.
- 8 ozjamaica rum
- 750 mlchampagne(1 bottle)
- 4 ozpineapple syrup
- 4 ozfresh lemon juice
- 2 ozsimple syrup
- 2 ozmaraschino liqueur
- Pineapple wedge, orange slicegarnish
- 1Combine rum, pineapple syrup, lemon juice, simple syrup, and maraschino.
- 2Stir well and refrigerate until cold.
- 3Add large block of ice to punch bowl.
- 4Pour in rum mixture.
- 5Slowly add chilled champagne.
- 6Garnish with pineapple and orange slices.
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From Jerry Thomas's 1862 Bar-Tender's Guide, this Western-themed punch combines the elegance of champagne with tropical fruit. The 'Rocky Mountain' name suggests the frontier spirit of American expansion while maintaining Eastern sophistication.
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