How to Make The st. charles punch

Today we’re making the St. Charles Punch! This New Orleans classic is an easygoing, anytime drink. You might see it pop up during the holidays, but since it’s served over crushed ice, it’s just as refreshing on a warm afternoon. My version keeps things simple with an even split of port and cognac, plus a small dash of absinthe for a little extra depth. It’s not in the classic specs, but I think it’s a fitting nod to the drink’s New Orleans roots. Hope you enjoy this one. Cheers!

  • A whisper of Absinthe

  • Fruitiness from the Port  

Sips

  • Use a milkshake mixer to aerate the cocktail  

  • Get your bottle of St. George Absinthe Verte here!

Tips

  1. Start with a shaking tin 

  2. Pour in 1 oz. of Fonsecca Bin 27 Ruby Port

  3. Then, add in 1 oz. Maison Rouge VSOP Cognac

  4. Next, pour in 1/2 oz. fresh lemon juice

  5. After, add in 1/2 oz. semi-rich simple syrup (1.5:1 sugar:water)

  6. Lastly, add in one full dash of St. George Absinthe Verte

  7. Add in crushed ice and either shake or blend

  8. Open pour into a chilled low ball glass

  9. Garnish with fresh berries & a lemon wheel 

  10. Cheers & enjoy!

The St. charles punch recipe

The st. charles punch Ingredient List

  • 1 oz (30 ml) Fonsecca Bin 27 Ruby Port

  • 1 oz (30 ml) Maison Rouge VSOP Cognac

  • 1/2 oz (15 ml) fresh lemon juice

  • 1/2 oz (15 ml) semi-rich simple syrup (1.5:1 sugar:water)

  • 1 dash St. George Absinthe Verte

  • Lemon wheel and berries for garnish

Find some of these ingredients and more as part of my House of Bitter Bear website

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