Tract · Cocktails

Punch · Built in glass · Historical · complexity 2/5

Philadelphia Punch

Sheridan's Philadelphia Punch is a compact St. Croix rum and old brandy punch.

sweet · sour · funky · oaky · refreshing

Served in Large bar glass. Ice: Shaved ice.

Variants (2)

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.59)

1.5 dasheslemon juice — Sheridan gives 1 or 2 dashes.acid
1 ponybrandy — old brandybase
1 wine glassSt. Croix rum base
2 teaspoonfulssugar — powdered sugarbase
  1. Fill a large bar glass with shaved ice and add the ingredients.
  2. Stir well, dress with fruits, and serve with a straw.

Garnish: Fruit.

Ice: Shaved ice

This keeps a named city punch branch visible in a lean, practical bar-glass format.

Sheridan keeps it as a stirred dressed punch rather than a shaken or bowl service.

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.74)

1 pintlemon juice — Lemon juiceacid
1 pintbrandy — Brandybase
1 quartJamaica rum base
0.5 pintPeach brandy — Peach brandybase
1.5 poundssugar — Cut sugarbase
1 quartwater — Waterdilution
fruit — Sliced fruitgarnish
  1. Dissolve the sugar in water, combine with the remaining ingredients in a punch-bowl, ornament with sliced fruit, and serve.

Ice: Ice

See also: Brandy Punch, St. Charles Punch

The book says this is sufficient for twelve people.