The Ruby Punch is based on an Arrack Punch from Jerry Thomas’s Bartender Guide first published in 1862 (also known as the Bon
Vivant’s Companion). The recipe has been adopted to suit the less sweet modern pallet. It is an excellent summer punch and comes to us at a time when drinking punch has just become trendy.


50ml Ceylon Arrack
20ml Taylors Ruby Port
20ml fresh lemon juice
15ml sugar syrup
75ml black tea (brewed & cooled)


Shake all ingredients with ice, strain over fresh ice.