St. Charles Hotel Punch

  • 1 teaspoon sugar
  • 1 ½ ounces of lemon juice
  • 1 ½ ounces of ruby port
  • 1 ounce Cognac
  • 1 dash orange curaçao 

Dissolve the sugar with a little water in a mixing glass. Add the lemon juice, the port wine, the Cognac, and last the curaçao. Fill the glass with fine ice and jiggle with the barspoon. Pour into a long thin glass, garnish with fruit, and serve with a straw. Don’t omit the straw; this drink demands long and deliberate sipping for consummate enjoyment.

Recipe adapted from Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix ‘Em.