Vintage Drink Recipes - Punch Recipes
Try these
old-fashioned punch recipes at your next party,
reception or bridal shower!
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GARDEN PUNCH RECIPE
(2½
gallon mixture for a
party of 50)
Place a good size block of ice in a large punch
bowl.
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4
jiggers Lemon Juice
•
1½
lbs. Bar Sugar.
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2
jiggers Orange Juice.
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1½
jiggers green Chartreuse.
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1
quart Brandy.
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6
Quarts Tokay or Sweet Catawba Wine.
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2
quarts Claret Wine.
Stir well. Ladle into stem glasses, and
decorate each glass with fruit before serving. |
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 COUNTRY CLUB PUNCH
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:
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12 Oranges, sliced.
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1 Pineapple, sliced.
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1 box Strawberries.
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2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle,
and add:
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1 jigger Benedictine.
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1 jigger Red Curacoa.
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1 jigger Maraschino.
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½ jigger Jamaica Rum.
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1 quart Brandy.
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4 quarts Tokay or Sweet Catawba Wine.
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2 quarts Madeira Wine.
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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. |
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 CLUB
HOUSE PUNCH
(for a party of 20)
For mixing use
a large punch bowl.
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½ can peaches.
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½ can pineapples.
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3 oranges, sliced.
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3 lemons, sliced.
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3 quarts Sweet
Catawba or Tokay.
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1 pint Brandy.
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1½ jiggers Jamaica
Rum.
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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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CHAMPAGNE PUNCH
(for a party of 6)
Into a glass
pitcher pour the juice of 1 lemon, and add:
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¼ lb. bar sugar.
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1 jigger
strawberry syrup.
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1 quart bottle
Champagne.
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Stir with ladle
and drop in:
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1 sliced orange.
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3 slices
pineapple.
Decorate with
fruit and serve in Champagne goblets.
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 BOMBAY
PUNCH
(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:
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1 box
Strawberries.
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2 Lemons, sliced.
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6 Oranges, sliced.
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1 Pineapple, cut
into small pieces.
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1 quart Brandy.
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1 quart Sherry
Wine.
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1 quart Madeira
Wine.
Stir well;
empty into another bowl in which a block of clear ice has
been placed and add:
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4 quarts of
Champagne.
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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 |
