Vintage Drink Recipes - Punch Recipes

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:

• 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.  

CLUB HOUSE PUNCH
(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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CHAMPAGNE PUNCH
(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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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:

• 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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