Brighton Punch

Pro tips

• Use fresh-squeezed orange and lemon juice; bottled juices will flatten the citrus balance and herbal notes from Benedictine.
• Chill your glass beforehand to keep the drink cold longer without over-dilution.
• Measure ingredients precisely—the 3:3:3 base ratio to citrus is delicate; variations throw off the herbal-spirit balance.
• Stir well with ice for 10–15 seconds to chill and dilute slightly, softening the alcohol burn while integrating flavors.

Substitutions

• Cognac → High-rye brandy or Armagnac (slightly drier, less fruity)
• Benedictine → Chartreuse (greener, more herbaceous; use ½ oz to avoid overpowering)
• Old Mr. Boston Whiskey → Rye whiskey (spicier finish) or Canadian whisky (smoother, lighter)

Storage & make-ahead

Mix individual servings fresh; pre-batched punch keeps refrigerated for up to 2 days but loses citrus brightness—add juice just before serving.

Equipment

cocktail mixing glass or pitcher · bar spoon or long spoon · jigger or shot glass for measuring · strainer

Can I make Brighton Punch without Benedictine?

Benedictine adds herbal complexity and sweetness central to the drink's character. Omitting it will significantly alter the flavor profile.

What type of whiskey works best for Brighton Punch?

Old Mr. Boston is traditional, but any bourbon, rye, or Canadian whiskey of similar proof will work. Rye adds spice, bourbon brings sweetness.

Should Brighton Punch be served hot or cold?

Serve cold over ice or chilled, as with most classic cocktails. There is no heated version of this recipe.

How much does one Brighton Punch serve?

This recipe makes one single serving cocktail (approximately 3.5 oz total).

Can I batch Brighton Punch ahead?

Yes—combine whiskey, cognac, and Benedictine in advance, then add fresh citrus juice and ice just before serving to preserve brightness.