Mississippi Punch Recipe

Thomas Fondano -

This 19th-century punch comes to us via Jerry Thomas, the father of American mixology. (For more info on Thomas and the history of cocktails check out David Wondrich’s Imbibe!) With four ounces of booze and just a touch of lemon juice and sugar, it lives up to it’s name as a “punch.”

Mississippi Punch

  • 2oz cognac
  • 1oz Jamaican rum
  • 1oz bourbon
  • 1/2oz fresh squeezed lemon juice
  • 2 tsp powdered sugar

Stir the sugar in the lemon juice until dissolved. Add the rest of the ingredients and shake with ice. Strain into a tall glass full of shaved or crushed ice. Garnish with an orange wedge and berries in season.Despite the proportions, this is a surprisingly refreshing drink. Sip it through a straw and enjoy the last couple days of summer. Happy Rum Punch Day!