Tract · Cocktails

Punch · Shaken · Historical · complexity 3/5

Manhattan Punch

A punch adaptation of the Manhattan formula served on the ice with fruit and straws.

whiskey · vermouth · bitter · cold · party · after-dinner

Served in Long glass. Ice: Ice.

Family

Variants (3)

Modern American Drinks by George J. Kappeler (1895, p.89) — George J. Kappeler 1895

0.5 half lemonLemon juice (fresh) — lemon juicebase
0.5 jiggerWhiskey — whiskeybase
2 dashAngostura bitters bitter
fruit — fruitgarnish
0.5 jiggerFrench vermouth modifier
ice — iceother
0.5 tablespoonsugar — fine sugarsweetener
  1. Put the lemon juice, sugar, Angostura bitters, whiskey, and French vermouth into a mixing-glass.
  2. Shake well, serve on the ice in a long glass, trim with fruit, and sip with straws.

Garnish: Fruit

Ice: Ice

Cocktails by Pedro Chicote (1928, p.306) — Manhatam=Ponche (caliente)

0.5 copitaCanadian whisky — whisky Canadianbase
0.5 copitacognac — coñacbase
1 tablespoonsugar — azucarbase
1egg yolk — yema de huevo frescoother
1 cuphot milk — leche hirviendoother
  1. Shake with a spoon in the shaker.
  2. Serve in a large glass and dust with nutmeg.

Garnish: Nutmeg

This matters because it preserves a hot milk-and-egg Manhattan-named punch rather than a vermouth cocktail form.

The source explicitly frames this as a shaken hot punch service, not a stirred aromatic drink.

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.58)

1 drinkManhattan Cocktail — In red ground glass.base
  1. Serve the Manhattan cocktail in red ground glass.

See also: Milk Punch, Egg Milk Punch

Editor notes that red ground glass is the container, not an ingredient.