How to Mix Drinks; or, The Bon-Vivant's Companion by Jerry Thomas (1876, p.33) — Jerry Thomas 1876
| 3 whole | Lemon juice (fresh) — lemon juice | acid |
| 1 whole | brandy — brandy | base |
| 6 whole | claret — claret | base |
| 8 oz | green tea — green tea | dilution |
| 6 whole | Soda water — soda-water | dilution |
| 0.25 whole | pineapple — pineapple | garnish |
| 1 whole | sherry — sherry | modifier |
| sugar — white sugar | sweetener |
- Combine the claret, soda-water, brandy, sherry, green tea, lemon juice, pineapple, and sugar.
- Strain into bottle immediately.
- Keep for one month before using.
- Cool before serving.
- Nose
- Wine, citrus, and faint tea rise with softened pineapple fruit.
- Palate
- It is broad and wine-led, with bottle rest smoothing the carbonated and spirituous elements into a more integrated whole.
- Finish
- The finish is vinous, cool, and lingering.
- Summary
- A resting punch that shows wine, tea, fruit, and bottle time working together rather than merely coexisting.
Non-Such Punch is historically significant because it explicitly calls for bottle rest in a wine-heavy formula. It helps prove that ageing and delayed service were not confined to spirit-dominant punches alone.
The instruction to bottle immediately and keep for a month is essential. The drink is designed to improve through rest rather than to peak the moment it is mixed.
Compared with Punch a la Ford, this is less sherbet-driven and more vinous, but it belongs to the same culture of prepared, matured hospitality drinks.