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Jackson Punch

jackson punch

2 oz. Pierre Ferrand Cognac
1 oz. aged rum
¾ oz. fresh lemon juice
½ oz. simple syrup (1:1)
½ oz. raspberry syrup (see below)
2 oz. water
Tools: shaker, strainer
Glass: Collins or snifter
Garnish: fresh raspberries & orange wheel

Fill a shaker with ice, add ingredients and shake well. Strain into an ice-filled glass and garnish.

Raspberry syrup: Stir 2 cups of demerara sugar and 1 cup of water over low heat until sugar  dissolves. Add a cup of raspberries, stirring until the berries form a pulp. Strain into a jar and refrigerate. Over time, the pectin will rise to the surface and can be skimmed off.

Adapted by David Wondrich from an 1863 recipe by Jerry Thomas


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