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Vintage Drink Recipes - Punch Recipes

Try these old-fashioned punch recipes at your next party, reception or bridal shower!


Drink Recipes

(2½ gallon mixture for a
party of 50)

Place a good size block of ice in a large punch bowl.

4 jiggers Lemon Juice

1½ lbs. Bar Sugar.

2 jiggers Orange Juice.

1½ jiggers green Chartreuse.

1 quart Brandy.

6 Quarts Tokay or Sweet Catawba Wine.

2 quarts Claret Wine.

Stir well.  Ladle into stem glasses, and decorate each glass with fruit before serving.



Take 1½ lbs. of cut loaf sugar and rub the lumps on the skins of 4 lemons and 2 oranges until the sugar becomes well saturated with the oil from the skins. Then put the sugar thus prepared into a large porcelain-lined or agate mixing vessel, and add:

12 Oranges, sliced.

1 Pineapple, sliced.

1 box Strawberries.

2 bottles (quarts) Apollinaris Water.

Stir thoroughly with oak paddle or large silver ladle, and add:

1 jigger Benedictine.

1 jigger Red Curacoa.

1 jigger Maraschino.

½ jigger Jamaica Rum.

1 quart Brandy.

4 quarts Tokay or Sweet Catawba Wine.

2 quarts Madeira Wine.

4 quarts Chateau Margaux.

Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the ice with fruits, berries, etc. Serve in punch cups or glasses, dressing each glass with fruit and berries from the bowl.  


(for a party of 20)

For mixing use a large punch bowl.

½ can peaches.

½ can pineapples.

3 oranges, sliced.

3 lemons, sliced.

3 quarts Sweet Catawba or Tokay.

1 pint Brandy.

1½ jiggers Jamaica Rum.

1 jigger Green Chartreuse.

Set this mixture aside in ice box for 6 hours. Then place block of ice in another bowl of sufficient capacity and strain in the mixture from the mixing bowl. Dress the ice with fruit and serve with a ladle into punch glasses.


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Drink Recipes


(for a party of 6)

Into a glass pitcher pour the juice of 1 lemon, and add:

¼ lb. bar sugar.

1 jigger strawberry syrup.

1 quart bottle Champagne.

Stir with ladle and drop in:

1 sliced orange.

3 slices pineapple.

Decorate with fruit and serve in Champagne goblets.


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(2½-gallon mixture for 40 people)

Bruise the skins of 6 lemons in 1 lb. of bar sugar and put the sugar in a punch bowl and add:

1 box Strawberries.

2 Lemons, sliced.

6 Oranges, sliced.

1 Pineapple, cut into small pieces.

1 quart Brandy.

1 quart Sherry Wine.

1 quart Madeira Wine.

Stir well; empty into another bowl in which a block of clear ice has been placed and add:

4 quarts of Champagne.

2 quarts Carbonated Water.

Serve into punch glasses so that each person will have some of the fruit.


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Excerpt from The Ideal Bartender. Author: Tom Bullock, 1917
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