Mississippi Punch

Mississippi Punch

This highly alcoholic party drink appears in the earliest mixology book, Jerry Thomas’s 1862 How to Mix Drinks, with this single-serving version. However, it can also be made in a punchbowl to the same proportions, with fruit such as oranges and berries added for a more ‘punchy’ taste and appearance.


  • 2 oz / 50 ml cognac
  • 1 oz / 25 ml bourbon
  • 1⁄2 oz / 12.5 ml lemon juice
  • 1⁄2 oz / 12.5 ml sugar syrup
  • 1 oz / 25 ml dark rum

Shake all the ingredients except the rum with crushed ice and pour into a Collins glass, unstrained. Top the glass with more crushed ice, gently pour over the rum and garnish with an orange slice and a cherry.

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