Punch Royal recipe
A historic seventeenth-century Cognac punch brought to sparkling life with champagne and citrus.
Method: Build ·
Glass: Punch cup ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Highball Family
Ingredients
- 2 oz Cognac (VS or VSOP)
- 0.75 oz Fresh lemon juice
- 0.75 oz Panela syrup (or rich brown sugar syrup)
- 3 oz Still water
- 2 oz Champagne (brut, chilled)
How to make a Punch Royal
- Combine the lemon zest and panela sugar in a mixing bowl to extract the oleo-saccharum.
- Add the Cognac and fresh lemon juice, stirring until the sugar completely dissolves.
- Pour in the still water and chill the mixture thoroughly in the refrigerator.
- Strain into a punch bowl or individual glassware over a large block of ice.
- Top with chilled champagne and garnish with freshly grated nutmeg and a lemon peel.
Garnish
Lemon zest strip and freshly grated nutmeg
Pro tip
Dissolve the sugar directly into the citrus zests before adding liquid to release the essential oils.
History of the Punch Royal
Punch Royal dates back to the late seventeenth century as an elite variation of traditional punch, incorporating refined wines and spirits. Cocktail historian David Wondrich documented its evolution from early English punch recipes.
Flavour profile
Citrusy, Rich, Spicy, Effervescent
Variations
- Regent's Punch — Adds Batavia arrack, green tea, and additional liqueurs.
- Port Royal Punch — Substitutes spiced rum and fruit juices for brandy.
- Prince of Wales Punch — Incorporates sparkling wine, Maraschino liqueur, and fruit.
Practise making the Punch Royal in the free Virtual Bar game.