Mississippi Punch has a history as long and winding as its namesake river. First printed in the 1862 cocktail guide How to Mix Drinks, or the Bon Vivant’s Companion, by Jerry Thomas, it’s stayed alive by evolving. Cocktail authority David Wondrich has called the drink “Mississippi history in a glass”: French cognac, American bourbon, Jamaican/British rum, Spanish lemons, and sugar. In Imbibe!, his book on Thomas’s guide, Wondrich admits it’s not known if the original recipe might have traveled downstream from St. Louis or upriver from New Orleans. But by the 1850s, individual cocktails were beginning to supplant big-batch punches, and the ingredients migrated into a large bar glass and were shaken with ice. With its reliance on dark liquors, this is a punch for people who want to taste the alcohol in their drink.
Drinks
Mississippi Punch: A Cocktail for Mississippi
A reliable recipe that has evolved over the decades
Ingredients
-
2 oz. cognac
1 oz. bourbon
1 oz. dark rum
½ oz. freshly squeezed lemon juice
2 tsp. superfine sugar
Preparation
Fill a cocktail shaker with ice. Add all ingredients, shake, and strain into a tall glass over ice. Serve with a straw.
Adapted by David Wondrich from Jerry Thomas’s 1862 version.
Related Stories:
Recipe
Low and slow is the way to go this Thanksgiving, says the Puckett’s proprietor
Recipe
An outdoor fryer cooks the best bird, says the Nashville restaurateur—and also fires up the party
Trending Stories:
Arts & Culture
For almost fifty years, they carried the bags of golf legends but also masterminded victories from the tees to the holes. Then, with one decision, their lives shifted, and the legacy of their glory days went unheralded. Finally, that’s changing
Food & Drink
Step aside New York and Chicago: Biloxi, Mississippi, has a secret pizza ingredient that’s ready for the spotlight
Arts & Culture
Decades later, those dainty florals still hold a powerful grip on the South