Tract · Cocktails

Punch · Built in glass · Historical · complexity 4/5

Punch

The second edition of Drinking Cups gives a hot ordinary punch with rum, brandy, lemon, Seville orange, sugar, green tea, and boiling water.

Served in Punch bowl.

Variants (7)

Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.44) — Drinking Cups 1869 ordinary hot punch

2 lemonlemon juice — juice of lemonsacid
2 orangeSeville orange juice — Seville orangesacid
1 pintbrandy base
1 lemonlemon peel — large lemonbase
1 pintold rum base
1 quartboiling water dilution
1 pintgreen tea — infusion of green teadilution
0.5 poundpowdered sugar — powdered lump sugarsweetener
  1. Rub lemon rind with lumps of sugar to extract the oil.
  2. Add lemon juice, Seville orange juice and rind, old rum, brandy, and powdered sugar; stir well.
  3. Add green tea and boiling water, mix well, and serve hot.

The text frames punch as the foundational compound drink and explicitly links the name to five-ingredient punch traditions.

Bartenders' Manual by Bartenders Association of America (1913, p.38)

black coffee — Strong black coffeebase
4 bottlebrandy — Brandybase
2 bottleJamaica rum base
4 poundsugar — Sugarsweetener
  1. Pour the spirits over the sugar, set them on fire, let the sugar dissolve and drip into the coffee, then stir well.

Bartenders' Manual by Bartenders Association of America (1913, p.38) — Chauffeur

2.5 dashlemon juice — Lemon juiceacid
0.5 ponyFrench brandy base
ice — Shaved icebase
2.5 dashcelery tonic bitters — Celery tonic bittersbitter
Claret wine — Claret wineother
1 wholeegg — Eggother
4.5 spoonsugar — Sugarsweetener
  1. Shake well, dress with fruit, and serve with a straw.

Garnish: Fruit

Ice: Shaved ice

Bartenders' Manual by Bartenders Association of America (1913, p.38) — Cuban

ice — Shaved icebase
2.5 dashcreme de menthe or Angostura bitters — Creme de Menthe or Angostura bittersmodifier
0.5 ponycuracoa — Curacoamodifier
0.5 whisky glassItalian vermouth modifier
Sherry wine — Sherry winemodifier
powdered sugar — Powdered sugarsweetener
  1. Stir with a spoon, dress with fruit, and serve with straws.

Garnish: Fruit

Ice: Shaved ice

Bartenders' Manual by Bartenders Association of America (1913, p.38) — Escapernong

1 dashbrandy — Brandybase
0.5 glassice — Cracked icebase
0.5 jiggercreme de vanilla — Creme de vanillamodifier
cream or rich milk — Cream or rich milkother
1 wholeegg — Eggother
1 Rhine wine glassScuppernong wine — Escapernong wineother
3 barspoonpowdered sugar — Powdered sugarsweetener
  1. Shake well, strain into a milk punch glass, and sprinkle with nutmeg and cinnamon.

Garnish: Nutmeg and cinnamon

Ice: Cracked ice

Bartenders' Manual by Bartenders Association of America (1913, p.38) — Golden

1 whole limelime juice — Lime juiceacid
0.5 barspoonsugar — Sugarbase
1 drinkwhisky — Straight whiskybase
Soda water — Syphondilution
Orange — Orangegarnish
1 dashcuracoa — Curacoamodifier
ice — Cracked iceother
  1. Build over cracked ice, stir well, and ornament with fruit.

Garnish: Fruit

Ice: Cracked ice

Bartenders' Manual by Bartenders Association of America (1913, p.39) — Tea

1 slicelemon — Lemon sliceacid
0.5 lemonlemon juice — Lemon juiceacid
3 dashAbsinthe — Absinthebase
1 ponyEnglish rum base
ice — Cracked icebase
tea — Teadilution
3 teaspoonpowdered sugar — Powdered sugarsweetener
  1. Fill with cold tea, stir well, trim with a lemon slice, and serve with two straws.

Garnish: Lemon slice

Ice: Cracked ice

OCR damage affects the orange line but the punch structure is still readable.