Mississippi Punch

Here’s a delicious individual or party-group cocktail: The MISSISSIPPI PUNCH. It’s deceptively smooth and easy to drink, but has the components to pack a punch. For that reason, you may stretch it out some with club soda, or not. The portions below are for one serving.

Requirements: brandy (or cognac), dark rum, bourbon, club soda or seltzer (optional), lemon juice, simple syrup

• 2 oz. brandy (or cognac)
• 1 oz. dark rum
• 1 oz. bourbon
• 1/2 oz. lemon juice
• 1/2 oz. simple syrup
• 1 oz. club soda (optional)

Combine ingredients in an ice-filled shaker and shake thoroughly. Pour into an old-fashioned glass and garnish with a lemon peel. Top with seltzer or club soda if desired. For a group, multiply portions by the number of imbibers and mix into a punch bowl. Ornament the top of a party punch bowl with pieces of orange.

History: The Mississippi Punch became a crowd-pleaser in 1862 during the U.S. Civil War. It originated in the south, though no one knows for sure if it started in Mississippi.

Comments: If a punch bowl is used, my preference is to leave ice out of the punch bowl, especially if seltzer or club soda are already mixed in. But do add ice to individual glasses. Also, simple syrup can be adjusted to suit one’s individual taste. For individual single servings, a dash of bitters is optional (my preference is 2 dashes of orange bitters).

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