Yorkshire Punch

Drinks a La Mode by Mrs de Salis (1891, p.25) — Drinks a La Mode 1891

2 tablespoon	lemon juice — Strained.	base
1 good gill	rum	base
4 tumblerful	water — cold water	dilution
4 tablespoon	caster sugar — castor sugar	sweetener

Blend lemon juice and sugar, add cold water, dissolve the sugar, then add rum and serve at once.

The American Bar-Tender by R. C. Miller (1895, p.33) — R. C. Miller 1895

0.5 pint	brandy — brandy	base
13 whole	lemon — lemons	base
0.5 pint	rum — rum	base
2 quart	water — water	dilution
5 whole	Orange — orange	garnish
1 bottle	orange shrub — orange or lemon shrub	modifier
6 glass	Calf's-foot jelly — calf's-foot jelly	other
1 pint	clarified syrup — clarified syrup	sweetener
	sugar — sugar	sweetener

Rub the rind of three lemons on pieces of sugar and put the sugar into a jug.
Add the thin rind of one lemon and one orange, and the juice of four oranges and ten lemons, with six glasses of dissolved calf's-foot jelly.
Pour two quarts of water over the whole, mix well, cover the jug, and keep it on a warm hearth for twenty minutes.
Strain the mixture.
Add a pint of clarified syrup, half a pint each of rum and brandy, and a bottle of good orange or lemon shrub.

Nose: Citrus oils, jelly richness, shrub, and mixed spirits build a deep ceremonial punch aroma.
Palate: This is close kin to Oxford Punch, but the clarified syrup and shrub emphasis make it feel slightly more polished and bottled-sweetener driven.
Finish: The finish is long, sweet-citric, and richly integrated.
Summary: A grand citrus-jelly punch whose sweetness and perfume are shaped by clarified syrup and shrub.

Yorkshire Punch is another good example of the nineteenth-century taste for composited punches built from multiple preparation systems at once: sherbet logic, jelly, clarified syrup, shrub, and mixed spirits.

The staged warming and straining are important. This is a process drink built for integration, not a rapid-service mixture.

Family

Variants (2)