How to Mix Drinks; or, The Bon-Vivant's Companion by Jerry Thomas (1876, p.28) — Another Method
| 16 oz | Lemon juice (fresh) — lemon juice | acid |
| 16 oz | arrack — arrack | base |
| 16 oz | brandy — brandy | base |
| 16 oz | green tea — strong hot green tea | base |
| 16 oz | rum — rum | base |
| 1 whole | pineapple — pineapple | garnish |
| 16 oz | Curaçao — curaçao | modifier |
| 1 whole | champagne — champagne | other |
| 16 oz | gum syrup — capillaire | sweetener |
- Mix the tea, lemon juice, capillaire, rum, brandy, arrack, and curaçao.
- Add a bottle of champagne.
- Slice a pineapple into the mixture and serve.
Garnish: Sliced pineapple
- Nose
- Citrus, tea, tropical fruit, and mixed spirits rise with a sparkling edge.
- Palate
- This version is rounder and more exotically layered than the first Regent's Punch, especially with arrack and pineapple in the frame.
- Finish
- The finish is lush, vinous, and perfumed.
- Summary
- An alternate Regent's Punch that leans even more strongly into luxury, aromatic complexity, and tropical embellishment.
The existence of multiple Regent's Punch formulae in one period source is exactly the kind of evidence that makes variant tracking worthwhile. Famous social punches often circulated as reputational categories rather than single fixed specs.
Because the recipe is less process-heavy than Punch a la Ford, the quality of tea, citrus, and fruit freshness matters more immediately. The pineapple should be treated as part of the flavour base, not only as ornament.
This second Regent's Punch is more opulent and aromatically layered than the first, especially because of the arrack and pineapple. It demonstrates how celebrated punch names could support multiple high-status interpretations rather than one canonical formula.