Orange Punch

Cooling Cups and Dainty Drinks by William Terrington (1869, p.219) — Terrington 1869

1. Strain the juice of the oranges and flavor it with rubbed peel from a Seville or Mandarin orange and the drop of neroli essence.
2. Add the brandy and orange shrub.
3. Sweeten to taste, add as much liquor as desired, and serve.

This is a fine example of orange-driven punch distinct from the more lemon-dominant norm.

Neroli gives it a perfume note that links it to several of the book's more aromatic punches.

Modern American Drinks by George J. Kappeler (1895, p.91) — George J. Kappeler 1895

1. Dissolve the sugar with a little water in a mixing-glass.
2. Add the orange juice, lime juice, orange brandy, and fine ice and mix well.
3. Strain into a fancy bar-glass and trim with fruit.

Garnish: Fruit

Ice: Fine ice

New and Improved Bartenders' Manual by Harry Johnson (1900, p.238) — Harry Johnson 1900

1. Infuse the peel of two oranges and the juice of four oranges with the sugar in the boiling water for half an hour.
2. Strain the mixture.
3. Add the porter, rum, and brandy.
4. Add curacoa, noyeau, or maraschino if desired as an improvement, and serve.

Nose

Warm orange, beer, and spirit make a deeper, more old-fashioned punch aroma than the sparkling bowl drinks nearby.

Palate

This is a broad winter punch with citrus and porter giving it more depth and texture than a simple spirit-and-water bowl.

Finish

The finish is warm, orange-led, and softly malty.

Summary

A rich orange-and-porter punch preserving a heavier winter branch of communal punch service.

The optional liqueur improvement note is useful because it shows punch as a field of adjustment rather than a fixed sacred formula.

The orange infusion stage matters. The citrus is meant to be built into the punch before the spirits enter, not merely floated at the end.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.53)

1. Infuse the rind of two oranges and the juice of four with the sugar in the hot water for half an hour, strain, add the porter, rum, and brandy, optionally add curacoa or maraschino, and serve.

Ice: Ice

The source explicitly notes this as a template for lemon punch by substituting lemons for oranges.

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.39)

1. Cut the peel of two oranges into the water and squeeze in the juice of four oranges, then add the powdered sugar and allow to boil half an hour.
2. Add the porter, rum, and brandy, with Curacoa and Maraschino if desired, and serve piping hot.

Ice: None