Brandy and Rum Punch

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.35) — 1888

1. Dissolve the powdered sugar in a little water and add the rum, brandy, lemon juice, orange, and pineapple.
2. Fill the tumbler with shaved ice, shake well, dress the top with sliced lime and berries in season, and serve with a straw.

Garnish: Sliced lime and berries in season

Ice: Shaved ice

Summary

A dressed split-base punch preserving how fruit-heavy iced punch service could absorb more than one spirit without losing its bar-glass identity.

This is useful because it shows split-base punch logic already operating cleanly in late nineteenth-century single-glass service.

The shake-and-dress treatment keeps it in the decorated iced punch line rather than plain sour service.

Compared with Knickerbocker, this stays in the same fruit-dressed world but shifts into an explicitly split-base structure.

Mixed Drinks by Herbert W. Green (1895, p.56)

1. Fill a large lemonade glass half full of ice and add the ingredients.
2. Shake well, fill with ice, trim with fruits of the season, and serve with straws.

Garnish: Fruits of the season.

Ice: Ice

This is a useful split-base punch checkpoint because it preserves a measured brandy-rum balance rather than a vague rum flavoring note.

Green still treats this as a straw-served shaken punch rather than a compact sour or simple highball.

The Mixicologist by C. F. Lawlor (1895, p.42) — C. F. Lawlor 1895

1. Dissolve the sugar in a little water.
2. Add the rum, brandy, lemon juice, orange, and pineapple.
3. Fill the tumbler with shaved ice, shake well, and dress the top with sliced lime and berries in season.
4. Serve with a straw.

Garnish: Sliced lime and seasonal berries

Ice: Shaved ice

Nose

Rum-led fruit and citrus arrive first, with brandy broadening the middle.

Palate

It is richer in body than a simple brandy punch, but still brisk and highly ornamented in service.

Finish

The finish is fruity, cool, and lightly molasses-toned.

Summary

A mixed-spirit punch showing how portable and modular the single-serve punch template had become.

Brandy and Rum Punch helps demonstrate how late bar manuals treat punch as a flexible family rather than a single strict formula. Mixed bases and lively garnish are part of that shift.

Because both the citrus and garnish are busy, balance matters more than in a plainer spirit punch. The rum should not swamp the brandy entirely.

Compared with Brandy Punch, this version is more rum-forward and slightly broader in flavour.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.48)

1. Dissolve the sugar in a little water, add the rum, brandy, lemon juice, orange, pineapple, and shaved ice, shake well, dress with sliced lime and berries, and serve with a straw.

Ice: Ice