Shaken · Collins
GarnishFresh raspberries, orange wheel
Shaken · Collins
Jerry Thomas (1863), adapted by David Wondrich
Jackson Punch cocktail recipe
What goes in it
- 2 oz
- 1 oz
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 0.5 ozDemerara raspberry syrup (2:1)
House prep · Recipe below ↓
- 2 ozWater
Method · Shaken
- 1Shake everything well with ice.
- 2Strain into an ice-filled glass and garnish with raspberries and an orange wheel.
- Glass
- Collins
- Ice
- Cubed
- Garnish
- Fresh raspberries, orange wheel
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
House prep
Demerara Raspberry Syrup (2:1)
- Yield
- About 2 cups
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 2 cupsDemerara sugar
- 1 cupWater
- 1 cupRaspberries
Method
- 1Warm the sugar and water over low heat, stirring until dissolved. Stir in the raspberries until they collapse into a pulp, then strain into a jar and chill, skimming off any pectin that rises.
About the Jackson Punch
Jackson Punch is a cocktail made with cognac, aged rum and lemon juice, created by Jerry Thomas in 1863.
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