Picon Punch | Original 1800s French Version

History Of The Picon Punch

If you have not heard of this it’s not surprising. It’s mostly made in the western side of the United States and is popular in parts of California and Nevada with large Basque immigrant populations. If you go to Basque areas in northern Spain they will have no idea what this is. Most of the histories I have found on this credit its creation to the Noriega Hotel in Bakersfield California. Although I think that was more just a cool story used by the hotel and I don’t think that’s the case. The earliest printed reference I can find of the Picon Punch is from the 1900 book “Cocktail Boothby’s American Bartender” by William Boothby of San Francisco, California. Its the first recipe listed in “miscellaneous and unclassified drinks” and is simply called an Amer Picon. The drink is labeled as already being a popular beverage in France, and that makes a lot more sense to me than it being invented in Bakersfield California during the end of the 19th century. The part I personally find most difficult to imagine was that a small hotel in Bakersfield was using grenadine before 1900.

The most popular red fruit syrup in the US prior to 1900 was raspberry syrup. William Boothby was actually the first American bartender to print recipes using grenadine. Grenadine first started being used in France and England around 1890, and in fact in his 1891 edition of the book, the Amer Picon cocktail does not use grenadine but orgeat instead. The change from orgeat to grenadine makes sense too with grenadines explosive popularity in France during that decade. Check out my grenadine article for its history and use in cocktails.

The hotel was founded in 1893 so that would have given them plenty of time to use Amer Picon before it stopped being imported to the US in 1920, but I don’t buy that it was invented there. The use of grenadine, and references to its recipe many years before its origin story says it was invented point to it being traditionally a French cocktail.

What Does The Picon Punch Taste Like

I will say making the change to using grenadine instead of orgeat was the right choice. The drink is still good but the later grenadine version is noticeably better. While the grenadine version is kinda like an herbal pomegranate flavored soda, this one has a nutty flavor that doesn’t balance the herbal flavors as well as the fruity grenadine does. If the nuttier flavor sounds better to you though, then try this one. Keep in mind this is just one persons opinion.

Amer Picon is still not imported into the US so this is made now with substitutes. Also too Amer Picon isn’t made the same today as it was during the turn of the century. The alcohol content is different and so is the flavor. It use to be around 40% abv and today its 18% and the flavor has been updated for modern palates, so basically its a completely different ingredient other than the name. You’ll never be able to completely recreate this drink in its original for so just find a bittersweet/orange-y aperitif you like. Even if you get an actual bottle of Amer Picon from France, it won’t taste like old Amer Picon anyway.

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Picon Punch | Original 1800s French Version

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: French
Servings

1

servings
Calories

227

kcal
ABV

15%

Total time

3

minutes

Learn how to make a classic 1800s style Picon Punch.

Ingredients

  • 1/2 oz Orgeat

  • 2 oz Amer Picon

  • 2 oz Soda Water

Directions

  • Combine all ingredients except for the soda water into the serving glass with ice.
  • Stir and combine those ingredients together while also chilling them.
  • Lastly add the soda water.

Notes

    u003cliu003eTools Used: u003ca data-eafl-id=u002213188u0022 data-eafl-text=u0022Jiggeru0022 href=u0022https://amzn.to/3sAaUhuu0022 class=u0022eafl-linku0022u003eJiggeru003c/au003eu003c/liu003eu003cliu003eServing Glass: u003ca data-eafl-id=u002213191u0022 data-eafl-text=u0022Coupe Glassu0022 href=u0022https://amzn.to/3wVnBXNu0022 class=u0022eafl-linku0022u003eCoupe Glassu003c/au003eu003c/liu003e

Picon Punch Strong- Improved Classic Picon Punch

History Of The Picon Punch

If you have not heard of this it’s not surprising. It’s mostly made in the western side of the United States and is popular in parts of California and Nevada with large Basque immigrant populations. If you go to Basque areas in northern Spain they will have no idea what this is. Most of the histories I have found on this credit its creation to the Noriega Hotel in Bakersfield California. Although I think that was more just a cool story used by the hotel and I don’t think that’s the case. The earliest printed reference I can find of the Picon Punch is from the 1900 book “Cocktail Boothby’s American Bartender” by William Boothby of San Francisco, California. Its the first recipe listed in “miscellaneous and unclassified drinks” and is simply called an Amer Picon. The drink is labeled as already being a popular beverage in France, and that makes a lot more sense to me than it being invented in Bakersfield California during the end of the 19th century. The part I personally find most difficult to imagine was that a small hotel in Bakersfield was using grenadine before 1900.

The most popular red fruit syrup in the US prior to 1900 was raspberry syrup. William Boothby was actually the first American bartender to print recipes using grenadine. Grenadine first started being used in France and England around 1890, and in fact in his 1891 edition of the book, the Amer Picon cocktail does not use grenadine but orgeat instead. The change from orgeat to grenadine makes sense too with grenadines explosive popularity in France during that decade. Check out my grenadine article for its history and use in cocktails.

The hotel was founded in 1893 so that would have given them plenty of time to use Amer Picon before it stopped being imported to the US in 1920, but I don’t buy that it was invented there. The use of grenadine, and references to its recipe many years before its origin story says it was invented point to it being traditionally a French cocktail.

This is not the classic Picon Punch but a strong variation served without ice in a cocktail glass. Both the classic and this version are very good but they have different intents. This strong version transforms the refreshing Picon Punch into a classic style cocktail.

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Picon Punch Strong- Improved Classic Picon Punch

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

227

kcal
ABV

23%

Total time

3

minutes

Learn how to make the a Picon Punch Strong.

Ingredients

  • 1/2 oz Grenadine

  • 2 oz Amer Picon

  • 2/3 oz Brandy

  • 1 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in a separate mixing glass with ice.
  • Stir and combine those ingredients. Pour into the serving glass.
  • Lastly add the soda water.

Notes

    u003cliu003eTools Used: u003ca data-eafl-id=u002213289u0022 data-eafl-text=u0022Mixing Glassu0022 href=u0022https://amzn.to/3Dv2Kgfu0022 class=u0022eafl-linku0022u003eMixing Glassu003c/au003e, u003ca data-eafl-id=u002213188u0022 data-eafl-text=u0022Jiggeru0022 href=u0022https://amzn.to/3sAaUhuu0022 class=u0022eafl-linku0022u003eJiggeru003c/au003e, u003ca href=u0022https://amzn.to/3cUnHWcu0022 data-eafl-id=u002213481u0022 data-eafl-text=u0022Straineru0022 class=u0022eafl-linku0022u003eStraineru003c/au003eu003c/liu003eu003cliu003eServing Glass: u003ca data-eafl-id=u002213191u0022 data-eafl-text=u0022Coupe Glassu0022 href=u0022https://amzn.to/3wVnBXNu0022 class=u0022eafl-linku0022u003eCoupe Glassu003c/au003eu003c/liu003e

Tom & Jerry | Improved 1862 Jerry Thomas Recipe

Tom & Jerry Batter

Tom and Jerry batter is basically an egg yolk and Christmas spice flavored mousse. It’s actually pretty good on its own and doesn’t need to be mixed into a drink. You can make it yourself or Tom and Jerry batter can be bought in stores during the holiday season in the upper midwest, where the drink is still pretty popular. I use to publish the original recipe on this site but I now use an updated one that I feel makes for a considerably better drink while still being very similar flavor wise to the original. Most modern recipe include butter, heavy cream, and as a result are much denser and almost eggnog like. Mine does not. If the recipe is true to the classic and lacks a heavy fat ingredient then the problem they are stuck with is using just warm water or milk as meringue can not be heated so violently and rapidly. These versions taste fine but I personally found this one that uses actually hot water to taste the best. The aroma is better, it sips better, and just has a more cozy feel to it. At its core, the issue Tom and Jerry Batter faces is the same issue all egg based desserts face when heated. The risk of curdling.

Most desserts try to solve this problem by cooking in a water bath so the egg doesn’t get too hot and the original 1862 recipe could only use warm water and not hot or else it too would curdle too. Most modern recipes try to fix this by adding butter or heavy cream since a cooked protein will bond to fat before bonding to another protein, or they just stick with using kinda warm water or milk. While this keeps the drink from curdling it either completely changes the flavor and texture or makes for a weak old tasting drink. The solution I am using is an old bakers technique to add small amount of thickened corn starch similar to American style custard. American custards, cream pies, cream fillings, etc are cooked at rapid high heats like any other dessert and do not curdle. This solution fixes the issue of curdling and lets the drink get heated to a proper hot drinks temperature, while maintaining the drinks original flavor and texture.

Improved Tom & Jerry Batter Recipe

I tried to change as little about the original recipe and its ratios as possible. The only changes I made were adding cornstarch as a stabilizer, and reducing the sugar to a more balanced amount. If you do not add cornstarch then DO NOT use hot water. Only use warmed water or milk as the rapid heat will curdle the egg and make the drink lumpy.

  • 6 Eggs
  • 1.5 cups (360 g) of sugar
  • 1 tbs (15 g) Cornstarch
  • 1 oz (30 mLs) gold rum
  • 1/2 tsp (2.5 g) ground cloves
  • 1/2 tsp (2.5 g) ground allspice
  • 1/2 tsp (2.5 g) ground cinnamon
  1. Combine cornstarch and an ounce of hot water, stir till the cornstarch is dissolved and the mixture is thick, then set aside.
  2. Separate the egg whites and yolks into two bowls.
  3. Add the sugar to the egg whites and using an electric mixer (you would be crazy to do this by hand) beat the eggs into a medium peak meringue.
  4. Once you are done beating, still using the electric mixer, slowly add the thickened wet corn starch. The cornstarch can only be added after you are done beating the meringue. The cornstarch prevents the meringue from cooking when you add hot water and turning into poached eggs.
  5. In the second bowl with the egg yolks add the rum, ground cloves, cinnamon, and allspice. Using the electric mixer again beat the yolks till they become lighter in color and runny.
  6. Add the egg yolk mixture to the meringue and fold to combine.

If you are curious check out and read the full The Improved 1860s Style Tom & Jerry Batter article and learn about the original recipe from the 1862 Bartenders Guide.

Eggnog vs. Tom & Jerry

The Tom and Jerry is often compared to a lighter eggnog but it all depends on which recipe of a Tom and Jerry you are comparing to which recipe of eggnog. If you are comparing a store bought Tom and Jerry to store bough eggnog, then yes, they do taste similar. Most eggnogs today are made with cooked eggs and heavy cream and the result is a thick boozy custard. Its a very heavy drink and a Tom and Jerry with heated milk is much lighter with a similar in flavor.

For the sake of comparing apples to apples, if you compare a mid 1800s eggnog recipe to this classic style Tom and Jerry recipe then they are completely different. This classic style Tom and Jerry is more cappuccino like than egg nog. The top has a nice foam to it similar to a cappuccino but the drink itself is light. An 1800s style, eggnog taste more like a rich milk punch than todays custard like ones. The modern version of both drinks are similar, with the Tom and Jerry being a warm thinner version of eggnog, but the older version of both drinks are very different.

History Of The Tom & Jerry

Jerry Thomas most likely invented the Tom & Jerry since there is no reference to it till Jerry Thomas published his recipe. The cocktail is often credited to being invented by him anyway. The story goes that he named the drink after his two pet mice, Thomas and Jerry, which he named after himself. Even Savoy credits him with inventing it and the Savoy is pretty on point.

While the Tom & Jerry seems to fade a bit in the 1930s its still in the larger cocktail books up through the 1970s (I try to limit this project to only published literature from 1970 and earlier). Victor Bergeron in his 1972 book even gives a single serve recipe if one needs to be made on the spot. The Tom & Jerry is a very preparation and labor intensive drink so I feel this is relegated to be more of a home holiday party cocktail and I have never once seen this at a bar ever.

When I first heard of this cocktail I wondered if the iconic MGM cat and mouse cartoon Tom and Jerry were named after it. Unfortunately no one knows if the cartoon famous Cat and Mouse duo Tom and Jerry were named after the drink, but it would be quite the coincidence. Joseph Barbara, of Hanna Barbara, wrote in his autobiography “My Life in Toons” how they came up with the names Tom and Jerry. “We left the choice of names to chance. We invited studio personnel to write down pairs of names on pieces of paper and toss them into a hat. We shook the hat and drew Tom and Jerry, which had been submitted by an animator named John Carr. He won fifty dollars.” Maybe John Carr knew the drink from a holiday party, who knows, they are all long gone now.

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Tom & Jerry – Original 1862 jerry Thomas Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

192

kcal
ABV

10%

Total time

3

minutes

Learn how to make a Tom & Jerry Cocktail.

Ingredients

Directions

  • Drop batter into a ceramic or heat resistant mug. Batter recipe is posted above or click here to read it.
  • Add warm water and stir till the batter is completely incorporated into the water.
  • Lastly add the spirit and give a couple last stirs to finish mixing the drink.
  • Garnish with a dusting of nutmeg.

Notes

Picon Punch | 1900s Grenadine Variation

History Of The Picon Punch

If you have not heard of this it’s not surprising. It’s mostly made in the western side of the United States and is popular in parts of California and Nevada with large Basque immigrant populations. If you go to Basque areas in northern Spain they will have no idea what this is. Most of the histories I have found on this credit its creation to the Noriega Hotel in Bakersfield California. Although I think that was more just a cool story used by the hotel and I don’t think that’s the case. The earliest printed reference I can find of the Picon Punch is from the 1900 book “Cocktail Boothby’s American Bartender” by William Boothby of San Francisco, California. Its the first recipe listed in “miscellaneous and unclassified drinks” and is simply called an Amer Picon. The drink is labeled as already being a popular beverage in France, and that makes a lot more sense to me than it being invented in Bakersfield California during the end of the 19th century. The part I personally find most difficult to imagine was that a small hotel in Bakersfield was using grenadine before 1900.

The most popular red fruit syrup in the US prior to 1900 was raspberry syrup. William Boothby was actually the first American bartender to print recipes using grenadine. Grenadine first started being used in France and England around 1890, and in fact in his 1891 edition of the book, the Amer Picon cocktail does not use grenadine but orgeat instead. The change from orgeat to grenadine makes sense too with grenadines explosive popularity in France during that decade. Check out my grenadine article for its history and use in cocktails.

The hotel was founded in 1893 so that would have given them plenty of time to use Amer Picon before it stopped being imported to the US in 1920, but I don’t buy that it was invented there. The use of grenadine, and references to its recipe many years before its origin story says it was invented point to it being traditionally a French cocktail.

What Does The Picon Punch Taste Like

This is a uniquely refreshing, lightly sweet, fruity and herbal cocktail. It’s a lot of flavors that don’t really sound like they should work together but they do. It’s kinda like an herbal pomegranate flavored soda but it’s hard to describe and is one you really just need to try. While the garnish can be important in cocktails (Some are purely decorative) it is essential in this cocktail. The lemon oil on top took this cocktail from being just ok to being actually really good. Also the Aperitif you use makes a huge difference so get one you like to drink straight. I used Amaro Nonino and it turned out great, but Amaro Nonino is pretty pricey so if there is another one you like then give that a try.

A substitute aperitif has to be used because Amer Picon is not imported into the US, and has not been since prohibition. Also too Amer Picon isn’t made the same today as it was during the turn of the century. The alcohol content is different and so is the flavor. It use to be around 40% abv and today its 18% and the flavor has been updated for modern palates, so basically its a completely different drink other than the name. You’ll never be able to completely recreate this drink in its original form so just find a bittersweet/orange-y aperitif you like.

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Picon Punch – 1900s Grenadine Variation

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

227

kcal
ABV

15%

Total time

3

minutes

Learn how to make the a Picon Punch.

Ingredients

  • 1/2 oz Grenadine

  • 2 oz Amer Picon

  • 2 oz Soda Water

Directions

  • Combine all ingredients except for the soda water into the serving glass with ice.
  • Stir and combine those ingredients together while also chilling them.
  • Lastly add the soda water.
  • Garnish with an expressed lemon peel.

Notes

Planter’s Punch – Original Mid 1800s Planters Inn Recipe

Like many cocktails this one’s history is kinda muddy but I’m going to go with early 1800s Planters Inn in South Carolina. Here’s why. The Planters Inn was opened in 1803, many of these old hotels with attached bars had house cocktails, and there is not other mention of it till 1873 in Fun magazine. The one in Fun also just sounds like a not as good watered down daiquiri. Its dark rum, lime juice, sugar and water. Which leads me to my next issue. Like the Mai Tai, this poor cocktails name is just thrown around and slapped on anything. A quick google search will show you everything from bright pink, yellow and orange drinks. I found one that had red wine in it.

So here is my best mildly informed guess. The Planters Inn opened in the early 1800s and made their own signature cocktail. Different bartenders come in and out and add their own twists until the recipe that sticks and saved is the one I have written down. Writer for Fun magazine comes along and needs to write about some cool Caribbean drinks and asks someone. This guy either gives some other previous bartenders version or doesn’t know and basically gives him a daiquiri recipe with dark rum. The article gets published and confusion spreads. Most sources identify the Planters Inn as the creator of this drink and if you go to their website they give you the recipe right there. So I’m sticking with that. The recipe I have here for you is exactly what you would get if you went to their website of ordered one from their bar. Kinda like how there are tons of Mai Tai recipes but if you just open Trader Vics book and look you can find the real one.

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Planter’s Punch – Original Mid 1800s Planters Inn Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

147

kcal
ABV

16%

Total time

3

minutes

Learn how to make the a Planter’s Punch.

Ingredients

  • 1 oz Orange Juice

  • 1 oz Pineapple Juice

  • 1 tsp Grenadine

  • 1.5 oz Black Rum

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Shake the ingredients till the shaker is ice cold and frosted.
  • Pour into glass filled with crused ice.

Notes

Milk Punch – Classic 1862 Jerry Thomas Punch Recipe

So you may notice this is a milk punch but I use half & half and not milk. Mixing with dairy is kinda a pain in the ass and that’s because alcohol, like acid, cause milk protein to bind together and make cheese. What protects the protein from binding together is fat. Normal milk just doesn’t have enough fat and so you will make a curds and whey punch every time instead. The trick is to balance the higher ABVs with the correct percentage of fat. This one comes in around 15% and at that abv half & half works well. Something like a white russian, which is 30%, needs heavy cream because thats too much booze and would curdle half & half. If you use milk then you would need to add less alcohol and water it down some to hopefully not have it curdle.

On a side note I experimented making this with oat milk and almond milk and it was ok. They tasted fine but they lacked the creaminess of actual dairy. Kinda like substituting almond milk in coffee. Its fine but not actually good. Also this follows older recipes pretty closely but I feel this is a superior version. One of the oldest ones I could find was Jerry Thomas’s version which is.

• 15mls/ tea spoon of sugar
• 60mls/ 2 ounces of brandy
• 30mls/ 1 ounce rum
• remainder of glass filled with milk and ice

I like booze but his was a bit too boozy and the milk curdled. I took the ingredients of most of the milk punches I found, increased the fat content and decreased the booze by a 1/4 and that’s what this recipe is. It won’t curdle and I think the parts are a better balance.

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Milk Punch – Classic 1862 Jerry Thomas Punch Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

335

kcal
ABV

22%

Total time

3

minutes

Learn how to make a classic Milk Punch.

Ingredients

  • 3 dashes Vanilla Extract

  • 1/2 oz Simple Syrup

  • 2 oz Half & Half

  • 1 oz Gold Rum

  • 2 oz Brandy

Directions

  • Add ice to the serving glass.
  • Combine all the ingredients in the serving glass.
  • Give the drink a couple turns to chill and mix.

Notes

Bourbon Punch – A Wonderfully Refreshing Southern Cocktail

I can’t find much in the way of an origin on this one but it seems to be most popular in the American south. If you read my main punch description I describe how punch style cocktails have for the most part never worked in commercial settings. Most of these are only made in folks homes and for that reason there are many variations and little written history. If you wanted to learn all the variations and try and get to a root you would need to pop into southern folks homes, make it with them and chat them up. The oldest reference I can find to tea and bourbon punch are hot and seem more hot toddy to me. This is something I will do more research on in the future, in the mean time this is a combination of all the best parts of all the different recipes I could find.

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Bourbon Punch – A Wonderful Balanced Southern Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

270

kcal
ABV

9%

Total time

3

minutes

Learn how to make a classic Bourbon Punch Cocktail.

Ingredients

  • 1/2 oz Lemon Juice

  • 1 oz Simple Syrup

  • 4 oz Black Tea

  • 2 oz Bourbon

  • 1 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in a separate mixing glass with ice.
  • Stir and combine those ingredients.
  • Pour into the serving glass filled with ice. Lastly add the soda water.

Notes

Pisco Punch – Duncan Nicol’s Classic 1890s Cocktail

History Of The Pisco Punch

Invented in the 1890s at the Bank Exchange Saloon in San Francisco, the Pisco Punch recipe was kept a closely guarded secret by it’s creator Duncan Nicol. Over time people started to learn that Duncan Nicols punch contained Pisco, gum syrup, pineapple juice and lemon juice but the exact proportions have always remained hidden. Mr. Nicol would even pre mix large containers of the drink in the backroom by himself so no one could see him make it. Some believed it even contained some cocaine. Once prohibition kicked in in 1920, Duncan Nicol shut the doors of the Bank Exchange Saloon and retired from bartending at the age of 65. Even after closing his bar he never revealed the full recipe. So keep in mind that this is not the original recipe, but an assumption of what that original recipe could have been based on comparing all the different version of the drink that exist.

Secret Ingredient And Original Recipe

No one actually knows the exact recipe for this cocktail as it’s creator, Duncan Nicol, took it to the grave with him in 1926. Duncan Nicols went to great lengths to make sure his Pisco punch recipe stayed a secret and would pre mix it alone. During the time he sold it, people began to guess that it most likely contained pisco, gum syrup, pineapple juice and lemon juice. Many even believed it contained cocaine as a secret ingredient to provide a bit of a pick me up. That actually wouldn’t be too unusual during that time period as cocaine was not regulated and several other beverages had it. (Thats actually how Coca-Cola started as an american version of a French coca wine.) No one ever found out the promotions though and the recipe I have provided here is an averaging of all the different variations of this cocktail. Averaging doesn’t always produce the best recipes but in this case I think its spot on.

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Pisco Punch – Classic 1890s Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

183

kcal
ABV

18%

Total time

3

minutes

Learn how to make a classic Pisco Punch.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/3 oz Gum Syrup

  • 1 oz Pineapple Juice

  • 2 oz Pisco

Directions

  • Add ice to the serving glass. Combine all the ingredients in the serving glass.
  • Give the drink a couple turns to chill and mix.

Notes

Jungle Juice – The History of a Very Misunderstood Cocktail

Everyone know jungle juice is just a mix of whatever you have on hand. Well believe it or not jungle juice does have a history and it IS made with whatever you have on hand. The name jungle juice was created during World War II by the American soldiers fighting in the pacific. On these dense heavily forested islands there was no guarantee when your next supply shipment would come or what would be in it. So they made due with what ever booze they got and whatever mixers (mostly fruit) they had around. Thus jungle juice was created. So it is correct that there is no official jungle juice recipe and a true jungle juice is whatever you got mixed together. What I have provided here is a fancy fruit juice recipe with booze but you can do whatever the hell you want. If you don’t have any idea of what you want then hopefully this recipe helps give you an idea.

Again you can use whatever you want technically but this is an amazing recipe. Everyone I know who has had this is blown back by it and then when I explain the whole jungle juice history are left very impressed. It is a lot of ingredients but they all go together very well in the amounts I have listed.

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Jungle Juice – The History of a very Misunderstood Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

182

kcal
ABV

14%

Total time

3

minutes

Learn how to make an amazing Jungle Juice cocktail.

Ingredients

  • 1/2 oz Guava Juice

  • 1/2 oz Papaya Juice

  • 1/2 oz Apricot Juice

  • 1/2 oz Passion Fruit Juice

  • 1/2 oz Apple Juice

  • 1/2 oz Pineapple Juice

  • 1/2 oz Orange Juice

  • 2 oz Gold Rum

Directions

  • Add ice to the serving glass and combine all the ingredients in the serving glass
  • Give the drink a couple turns to chill and mix

Notes