Punch Royal — The Cocktail Ontologist

Variants (2)

Oxford Night Caps by Richard Cook (1860, p.17) — Oxford 1860

6 lemons	lemon juice	acid
1 lemon	lemon peel — lemon peel oil on loaf sugar	base
1 pint	rum	base
1 pint	water — boiling water	dilution
1 pint	port wine	other
	sugar — Sweeten to taste.	sweetener

Rub loaf sugar on lemon peel to capture the oil and pour one pint of boiling water over it.
Add the juice of six lemons, one pint of rum, and one pint of port wine.
Sweeten to taste and serve.

Cook gives Punch Royal immediately after the modular Oxford Punch branches, but it reads like a more self-contained older bowl.

This recipe omits the long covered infusion and jelly structure of Oxford Punch.

About Town Cocktail Book by Joe Fitchett (1925, p.30) — I. A. F. Vancouver Club

1 lemon	lemon juice — Juice of 1 Lemon	acid
6 oranges	orange juice — Juice of 6 Oranges	acid
1 bottle	brandy	base
2 slices	Cucumber peel — Cucumber rind	garnish
2 grapefruit	grapefruit juice — Juice of 2 Grapefruit	garnish
0.5 bottle	apricot brandy — Apricot Brandy	modifier
2 bottles	sherry	modifier
	Bardent — Sweeten to taste; source notes canned apricot juice may serve instead.	other
1 sprig	mint — Fresh Mint	other
1 bottle	sauterne	other

Garnish: Sliced orange and grapefruit

Ice: Very cold service

This matters because it preserves a Vancouver Club luxury bowl with mixed fortified wines and apricot-brandy sweetening.

The sweetener is preserved as Bardent because the source explicitly names it and only suggests apricot juice as a substitute.

See also: Champagne Cup, Claret Bowl

This is a more compact formula than the large Oxford Punch bowl.