The American Bar-Tender by R. C. Miller (1895, p.24) — For a party of twenty (R. C. Miller 1895)
| 0.5 gallon | brandy — brandy | base |
| 6 whole | lemon — lemons | base |
| 0.5 gallon | rum — Jamaica rum | base |
| 1 pint | milk — boiling milk | dilution |
| 1.25 quart | water — water | dilution |
| 1 lb | sugar — white sugar | sweetener |
- Steep the sliced lemons for twenty-four hours in the brandy and Jamaica rum.
- Add the sugar, water, and boiling milk.
- When well mixed, strain through a jelly-bag.
- Bottle if desired and serve hot or cold.
- Nose
- Lemon and mixed spirits open under a softened dairy-rounded top note.
- Palate
- This sits between milk punch and clarified party punch, with the long lemon steep and hot milk processing giving it a fuller, rounder body than quick bowl punches.
- Finish
- The finish is smooth, citrusy, and quietly spirituous.
- Summary
- A regiment punch that uses milk processing to civilise a large mixed-spirit bowl.
This recipe is a good reminder that named regimental punches were often technique-rich, not merely honorary titles. It also helps connect milk processing to larger party-punch practice rather than leaving it isolated inside English Milk Punch.
The twenty-four-hour steep is central. This is a preparation drink, not a last-minute assembly.