Chocolate Punch

Bartender's Manual by Theodore Proulx (1888, p.18) — Theodore Proulx 1888

1. Add the egg yolk, ice, sugar, whiskey, blackberry brandy, and milk to a soda glass.
2. Shake well and strain into a dry glass.
3. Finish with nutmeg if desired.

Garnish: Optional nutmeg

Ice: Lumps of ice

Summary

A rich dairy-and-berry punch that shows how broad the punch label still was in working-bar use.

Chocolate Punch is useful because it sits in the overlap between nogg, milk punch, and restorative service while still carrying the punch name. That kind of category looseness is historically important.

The yolk-only, shaken, strained service gives it a smoother texture than a full-egg nogg.

Compared with Chocolate Cocktail, this is more milk-shaped, looser, and longer in service.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.55) — Lowe 1904

1. Shake the fine ice, sugar, port wine, curacao, egg, and milk well.
2. Strain into a punch glass, dust with nutmeg, and serve.

Garnish: Nutmeg

Ice: Fine ice

Nose

Warm spice, milk, and sweet wine lead the aroma.

Palate

The drink matters because it keeps the creamy egg-and-wine punch branch distinct from both milk punch and flip, showing how late manuals still preserved these richer borderland forms.

Finish

The finish is creamy, spiced, and gently fortified.

Summary

A rich fortified-wine egg punch from the creamy after-dinner branch.

Jack's Manual by J. A. Grohusko (1910, p.45)

1. Shake the sugar, Port wine, Curacao, egg, milk, and fine ice thoroughly.
2. Strain into a punch glass, grate a little nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Fine ice

The Buffet Blue Book by John H. Considine (1912, p.29)

1. Shake the fine ice, sugar, port wine, curacoa, and egg thoroughly.
2. Fill the glass with milk, strain into a punch glass, grate a little nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Fine ice

The Ideal Bartender by Tom Bullock (1917, p.30) — Bullock 1917

1. Fill a large bar glass three-quarters full of shaved ice.
2. Shake with the ingredients, strain into a punch glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Shaved ice

This matters because Bullock preserves a rich fortified-wine punch branch overlapping milk-punch and flip logic.

The egg-and-milk texture is central to the drink's identity and should not be reduced to a simple wine punch.

Down the Hatch by "Paul" (1920, p.9) — Down the Hatch 1920

1. Fill the glass with cold milk, shake well, and strain.
2. Serve with nutmeg.

Garnish: Nutmeg

Ice: 5 small lumps ice

This matters because it preserves a sweet fortified-wine milk punch branch still alive in the early 1920s.

The egg-yolk and milk structure matters more here than the punch name alone.