New and Improved Bartenders' Manual by Harry Johnson (1900, p.234) — English royal
| 1 whole | lemon — lemon | acid |
| Lime juice (fresh) — lime juice | acid | |
| 1 wine-glass | Batavia arrack — arrac | base |
| 1 pint | brandy — brandy | base |
| 1 pint | green tea — hot green tea | base |
| 1 pint | rum — Jamaica rum | base |
| 1 wine-glass | curacao — curacoa | modifier |
| 4 whole | egg white — egg whites | other |
| 0.5 lb | sugar — sugar | sweetener |
- Mix the hot green tea, brandy, Jamaica rum, curacoa, arrac, lime juice, sliced lemon, and sugar thoroughly with a ladle in a bowl.
- Add the whites of four eggs.
- If too strong, add more green tea to taste.
- If not hot enough, heat the mixture over the fire without boiling.
- Serve as hot as possible.
Garnish: Sliced lemon
- Nose
- Hot tea, citrus, and layered spirits combine into a rich bowl aroma that is broader than a plain hot punch.
- Palate
- This is a grand hot punch with tea depth, citrus lift, and softened texture from egg whites, sitting between festive ceremony and restorative power.
- Finish
- The finish is warm, long, and tea-spirit layered.
- Summary
- A regal hot tea punch that preserves one of the great ceremonial branches of the punch family.
Johnson's commentary about the drink being good enough for an emperor or king is part of its rhetoric, but the more useful historical point is the blend of tea, arrack, rum, brandy, and egg whites, which preserves a very old punch complexity in a 1900 source.
The instruction not to boil it if reheated matters. Heat control is part of punch quality, not a secondary issue.