Whisky Punch — The Cocktail Ontologist

Variants (4)

Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.46) — Drinking Cups 1869

1 lemon	lemon juice — lemon	acid
2 glass	brandy	base
1 pint	whisky	base
1 quart	boiling water	dilution
1 wine-glass	boiling ale	other
0.5 pound	powdered sugar	sweetener

Combine whisky, brandy, lemon juice and peel, and boiling ale; stir in sugar and add boiling water.

Garnish: Lemon peel

Cooling Cups and Dainty Drinks by William Terrington (1869, p.221) — Terrington 1869

1 lemon	lemon juice and peel	base
0.5 pint	whisky	base
	water — Water ad libitum.	dilution
	sugar — Sweeten to taste.	sweetener

Put the juice and peel of the lemon into the whisky.
Sweeten to taste, add water as desired, and serve.

Garnish: Lemon peel.

Like Toddy, this is a formula-definition entry as much as a singular recipe.

The adjustable water keeps it at the border between punch and personal service.

Bartenders' Manual by Bartenders Association of America (1913, p.45)

0.5 small lemon	lemon juice — Lemon juice	acid
1 tablespoon	powdered sugar — Powdered sugar	base
1.5 wineglass	whisky — Whisky	base
	ice — Shaved ice	other

Shake well, dress with lemon and berries, and serve with straws.

Garnish: Lemon and berries

Ice: Shaved ice

Angostura Bitters Centenary Gift Book of Cocktail and Other Recipes by Angostura Bitters (Dr. J. G. B. Siegert & Sons) Limited (1924) — Angostura Centenary 1924, whisky and rum punch

5 dash	Lemon juice (fresh) — lemon juice	acid
1 teaspoonful	sugar	base
0.5 pint	whisky — whisky and rum mixed	base
few dashes	Angostura bitters	bitter
top	seltzer	dilution
1 slice	orange slice	garnish
4 dash	curacao	modifier
half glass	ice	other

Shake well, strain into a punch glass with a slice of orange, add curacao on top, finish with seltzer, and serve.

Garnish: Orange slice

Ice: Half glass of ice

See also: Whisky Punch a la Taylor, Whisky Punch a la Barrett, Toddy