Old Oxford University Punch

  • 1 cup of Brown Sugar
  • 2 qt. of Boiling Spring Water
  • 1 pt. Lemon Juice
  • 1 750-ml. bottle of Cognac
  • 1 750-ml. bottle of Demerara Rum

Dissolve sugar in boiling water, then add lemon juice and cognac, bringing mixture down from boiling to low heat. Add rum, leaving some to ignite. Ignite rum in a ladle and pour into mixture, extinguishing with pan lid. Serves about 30.

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Caribbean Champagne
  • ½ tsp Light Rum
  • ½ tsp Creme de Banana
  • Chilled Champagne

Pour rum and creme de banana into a champagne flute. Fill with champagne and stir gently. Top with a slice of banana.

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