Tract · Cocktails

Punch · Built in glass · Historical · complexity 3/5

Parisian Punch

Applegreen's Parisian Punch is a large white-Burgundy bowl enriched with brandy, creme de curacoa, lemon juice, and Apollinaris.

wine · citrus · orange · sweet · party · formal · celebratory

Served in Large punch bowl. Ice: Large piece.

Family

Variants (2)

Applegreen's Bar Book by John Applegreen (1904, p.45) — Applegreen 1904 Bowl

2 quartLemon juice (fresh) — lemon juiceacid
2 quartbrandy — brandybase
6 poundsugar — sugarbase
8 quartSoda water — Apollinarisdilution
3 quartOrange curaçao — creme de curacoamodifier
8 quartWhite Burgundy — white Burgundyother
  1. Dissolve the sugar in a large punch bowl.
  2. Add the white Burgundy, brandy, creme de curacoa, lemon juice, and Apollinaris, stir well, and serve in small glass cups.
  3. Frappé softly if desired.

Ice: Large piece

Nose
White wine, orange liqueur, and lemon dominate the aroma.
Palate
This is a useful large-bowl checkpoint because it sits between cup logic and serious punch logic, with table wine doing most of the structural work.
Finish
The finish is vinous, citrusy, and broad.
Summary
A white-wine citrus party punch from the decorative bowl branch.

Cocktails by Pedro Chicote (1928, p.310) — Parisien=Ponche

0.5 lemonlemon juice — jugo de medio limonacid
0.5 orangeorange juice — jugo de media naranjaacid
0.33 copitacognac — coñacbase
3 piecesice — pedacitos de hielobase
0.33 copitarum — ronbase
Seltzer water — agua de seltzdilution
Seasonal fruit — fruta del tiempogarnish
0.33 copitaCuraçao — curacaomodifier
1 tablespoonsugar — azucarsweetener
  1. Build in a large glass, stir, and fill with seltzer.
  2. Serve in the same glass.

Garnish: Seasonal fruit

Ice: Ice

This matters because it preserves a citrus-and-seltzer Parisian punch in Chicote's long-drink layer.

The source treats it as a built refreshing punch rather than a short mixed drink.

See also: Mississippi Punch, Port Punch