Billy Dawson's Punch (Dead Rabbit)

Name: Billy Dawson's Punch (Dead Rabbit)
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 3 dash Angostura Bitters; 23 ml Lemon Cordial; 15 ml Cruzan Blackstrap; 45 ml Cognac; 1 pinch Nutmeg; 30 ml Lemon Juice; 30 ml Porter Beer; 15 ml Rum; 15 ml Jamaican Rum

A shaken punch built on Cognac, with rum, Jamaican rum and Cruzan Blackstrap, plus porter, lemon juice, lemon cordial and Angostura bitters, finished with nutmeg. Dark, rich and spiced, with the lemon keeping it sharp. Created by Jack McGarry at The Dead Rabbit, NYC.

Similar names: Billy Dawson's Punch c.1863

Jack McGarry created this punch for The Dead Rabbit in New York. It takes its cue from William Territt's 1869 book Cooling Cups and Dainty Drinks.

Method

Shaken

Glass

coupe

Difficulty

Hard

Flavor Profile

Bitter

Citrus

Herbal