Time for Mississippi Punch

When it comes to Mississippi Punch, master Barman Jerry Thomas said in the nineteenth century, " Wherever it's from, it testifies to the capacity and taste of our forbears." In other words we can't be sure where in South this punch originates but punches where very popular in the 1850's and served in parties and drinking establishments and this one happen to be a winner.

Mississippi Punch


2 oz of Brandy
1 oz of Jamaican Rum
1 oz of Whiskey Bourbon
1 Tbsp of powdered sugar
Juice of half a large lemon

Squeeze the lemon juice into a mixing glass, add the sugar, and stir to dissolve it. Add the spirits and the iced and shake well and serve.

Josephine Baker Cocktail

This is John Apodaca from Daddy-O's Martinis. I'm a fan of live music, standards preferably and a performer that's no longer with us but needs mention is Josephine Baker. She was an Black American woman born in Saint Louis MO 1906 - 1975. She was not only a singer and actress but an amazing performer in Harlem and went on tour in Europe and decided to stay in France where she became a French citizen. She was so popular she inspired many artists, authors, clothing designers and even bartenders, that's why there is a cocktail called the Josephine Baker. I found this gem in 1935 reprint of Bar Florida from the club La Floridita in Havana Cuba when where good cocktails where always found.

Josephine Baker

1/2 Soberano Cognac or top shelf brands
1/2 Port wine
1/3 Apricot Brandy
1 Teaspoon powdered sugar
1 Lemon Peel
1 egg yolk

Shake with ice and serve in a cocktail glass and garnish with cinnamon on top.