Ruby Punch

The Ruby Punch, a recipe first published by master mixologist Jerry Thomas in 1862, has certainly stood the test of time, its imaginative blend of port, lime and tea proven irresistible to drinkers throughout the decades. In this recipe, the Ceylon Arrack beautifully marries the port with the lime and tea to create a delicate, sweet yet sour taste, and one that can be enjoyed come summer or winter. Today the Ruby Punch is listed at the Michelin-starred Gymkhana bar and restaurant, in London, which is a modern-day interpretation of a 17th-century East Indian punch house.