Roman Punch

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Collins glass
• Ice: Crushed ice
• Garnish: Lemon slice
• ABV: 16%

Ingredients

• Bénédictine D.O.M — 1½ oz (45 ml)
• Rémy Martin 1738 Cognac — 1½ oz (45 ml)
• White overproof rum — ¾ oz (22.5 ml)
• Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Strain into glass filled with crushed ice.
3. CHURN (stir) drink and top up ice if necessary.
4. Serve with straws.

A cocktail with cognac and lemon juice served over ice.

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