Tract · Cocktails

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

Winter Palace Punch

Chicote's hot Winter Palace Punch combines curacao, chamomile elixir, hot water, and a kirsch flame.

sweet · citrus · spice · hot · after_dinner

Served in Whisky glass.

Variants (2)

Cocktails by Pedro Chicote (1928, p.313) — Winter Palace=Ponche (caliente)

lemon juice — jugo de limonacid
kirsch — kirschbase
0.5 tablespoonsugar — azucarbase
hot water — agua calientedilution
lemon slice — rodaja de limongarnish
0.5 copitaChamomile liqueur — elixir de manzanillamodifier
Curaçao — curacaomodifier
nutmeg — nuez moscada ralladaother
  1. Build in a whisky glass with hot water.
  2. Splash with kirsch and ignite when serving.

Garnish: Lemon slice and nutmeg

This matters because it preserves a flamed late interwar hot punch ritual in the Madrid chapter.

The defining feature here is the kirsch rinse and ignition at service.

Cocktails by Pedro Chicote (1928, p.313) — Winter Palace=Ponche (frío)

0.5 orangeorange juice — jugo de media naranjaacid
crushed ice — hielo picadobase
Champagne and seltzer — champagne y agua de seltzdilution
Lemon and orange slices — rodaja de limon y de naranjagarnish
Seasonal fruit — frutas del tiempogarnish
0.5 tablespoonCuraçao — curacaomodifier
0.5 vasitoMandarinette — mandarinettemodifier
0.5 tablespoonsugar — azucar en polvosweetener
  1. Build in a whisky glass over crushed ice and stir well.
  2. Finish with Champagne and seltzer and decorate with fruit and citrus slices.

Garnish: Seasonal fruit, lemon slice, and orange slice

Ice: Crushed ice

This matters because it preserves a named hotel-style sparkling fruit punch in Chicote's late chapter.

The source builds it directly in the serving glass and lengthens it with both Champagne and seltzer.

See also: Tip-Top Punch, Champagne Punch