Brighton Punch

Pro tips

• Measure ingredients precisely—the 3/4 oz ratio of spirits is critical to balance; use a jigger for accuracy
• Use fresh-squeezed citrus juice rather than bottled to avoid flat, acidic flavors that muddy the herbal complexity
• Chill your glass before serving to keep the drink cold without over-dilution from ice melt
• Stir rather than shake to maintain clarity and prevent unnecessary aeration that can dull the Benedictine's herbaceous notes

Substitutions

• Old Kentucky Tavern → Buffalo Trace or Maker's Mark (similar proof and flavor profile)
• Old Mr. Boston Five Star Brandy → Cognac (higher quality, slightly drier finish)
• Benedictine → yellow Chartreuse (more herbaceous, adjust proportions slightly)

Equipment

jigger or measuring spoon · mixing glass and bar spoon · citrus juicer or reamer

Can I make Brighton Punch in batches ahead of time?

Mix the spirits and Benedictine in advance, then add fresh citrus juice just before serving to preserve brightness and prevent oxidation.

What type of bourbon works best for Brighton Punch?

A standard 80-proof bourbon like Old Kentucky Tavern works well; avoid high-proof varieties that will overpower the delicate herbal notes.

Should Brighton Punch be served over ice or chilled?

Serve over ice in a rocks glass or coupe glass chilled. The exact glassware and ice style depend on personal preference.

How do I juice a half orange and half lemon accurately?

Cut the fruit in half, juice one half completely, then measure or estimate the remaining portion for consistent flavor balance.