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Vintage Punches and Lemonades - 1913

Ninth Infantry Punch Bowl – Value $15,000 in 1909

Ninth Infantry Punch Bowl – Value $15,000 in 1909

To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels that contain the essence, and at the same time absorbs it.

This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice.

In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, etc. the other way.

The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike.
Bowl Measurements: 

  • Diameter of 2 feet 4 inches
  • Diameter from handle to handle is 3 feet 3 inches
  • Height from base to top of bowl is 1 foot 9 inches
  • Height from base to top of dragon handle is 2 feet 1 inch
  • Tray diameter is 2 feet 4 ½ inches and from handle to handle is 2 feet 6 inches
  • Ladle length is 2 feet 1 ½ inches

 

Vintage Punch Recipes

There is a fine old English poet who enlightens us by saying that “Punch cures the Gout, the Cholic, and the Phthisic, And it is to all men the very best of Physic. “

If it really possesses the wonderful powers ascribed to it, of which we have no reason to doubt, it becomes us, in the first place, to say how to make this delicious beverage in perfection.

AMERICAN BEAUTY PUNCH

  • 1 Bar spoonful Crème de Menthe in Goblet filled with fine Ice.
  • Mix Juice of ½ Orange.
  • ½ Bar spoonful Sugar.
  • ½ Jigger Brandy.
  • ½ Jigger French Vermouth in Mixing Glass.
  • Shake, strain into Goblet.
  • Dress with Fruit and Mint.
  • Top off with 1 Bar spoonful of Port Wine.

A LA ROMAINE PUNCH

  • 1 Quart Rum.
  • 2 Bar spoonfuls Angostura Bitters.
  • Juice of 10 Lemons.
  • Juice of 3 Oranges.
  • 2 Pounds Granulated Sugar.
  • 10 Fresh Eggs.
  • Dissolve the Sugar in the Lemon Juice and Orange Juice.
  • Add the Rind of 1 Orange, strain through a Seive into Bowl and add the Whites of Eggs beaten to a froth.
  • Place the Bowl on Ice until cold, then stir until thoroughly mixed.
  • Serve in Delmonico Glass.

 

ASTOR PUNCH

  • ½ Jigger White Crème de Menthe.
  • Fine Ice in Goblet.
  • ½ Jigger Sloe Gin on top.
  • Dress with Fruit in season.

BILL MEYER PUNCH

  • 1 Dash Lemon Juice.
  • 1 Lump of Loaf Sugar.
  • 2 Slices Pineapple.
  • 2 Slices Orange.
  • 1 Slice Lemon.
  • Use large Glass, with 5 Lumps of clear Ice.
  • Fill up with Pommery Champagne.
  • Stir well.
  • Dress with Cherries and serve.

BISHOP PUNCH-(Pitcher)

  • ½ Lemon Juice.
  • 1 Jigger Syrup.
  • 1 Jigger Jamaica Rum.
  • 1 Pint Claret (for Party of 2 or 3).
  • Dress with Fruit and Mint.

BRANDY MILK PUNCH

  • 1 Jigger Brandy.
  • 1 Dash Jamaica Rum.
  • 1 Bar spoonful Sugar.
  • Milk.
  • Shake, strain and put little Nutmeg on top.

Brandy Punch © 1862 How to Mix Drinks
Brandy Punch  © 1862 How to Mix Drinks


BRANDY PUNCH

  • Use Goblet.
  • Crushed Ice.
  • 1 Jigger Brandy.
  • 1 Dash Sugar.
  • 2 Dashes Raspberry Syrup.
  • 1 Dash Maraschino.
  • Dress with Mint.
  • Stir well.

BORDELAISE PUNCH

  • Juice of one-half Lemon.
  • 2 Dashes Raspberry Syrup.
  • 1 Bar spoon Sugar.
  • 1 Jigger Kirshwasser in Goblet with Fine Ice.
  • 2 Slices Lime.
  • 2 Slices Lemon.
  • Stir well and squirt a little Seltzer on top.

BOSTON MILK PUNCH

  • ½ Jigger Bourbon Whiskey.
  • ½ Jigger St. Croix Rum.
  • 1 Small Bar spoonful Sugar.
  • ½ Bottle Milk.
  • Shake, strain.

BOURBON OR RYE WHISKEY PUNCH

  • Juice of ½ Lemon.
  • 1 Small Bar spoonful Sugar.
  • 1 Jigger Bourbon or Rye.
  • Shake, strain into Goblet with fine Ice.
  • Dress with Fruit and serve.

BRUNSWICK PUNCH

  • Milk Shake made without Sugar.
  • Use Raspberry Syrup instead and ½ Pony Curacao.

BULL MOOSE PUNCH

  • 1/3 Jigger Rye Whiskey.
  • 1/3 Jigger Bourbon Whiskey.
  • 1/3 Jigger Dry Gin.
  • 1 Dash Angostura Bitters.
  • 1 Dash Orange Bitters.
  • 3 Dashes Syrup.
  • Shake, strain into Goblet.
  • Fill with crushed Ice and dress with Fruit.

CARDINAL PUNCH

  • Cover the bottom of a Punch Bowl with Loaf Sugar in 2 Quarts Sparkling Water, 2 Quarts Claret, 1 Pint Cognac, 1 Pint Rum.
  • 1 Pint Sparkling Moselle.
  • 1 Jigger Vermouth.
  • 3 Oranges, sliced.
  • 1 Lemon, sliced.
  • ¼ Pineapple, sliced.
  • 1 Large Piece of Ice and serve in Punch Glasses.

CHAMPAGNE PUNCH

  • 1 Gallon Punch Bowl.
  • Juice of 4 Lemons.
  • 1 Pony Maraschino Holland.
  • 3 Ponies Martell Brandy.
  • 1 Pony Brown Curacao.
  • 1 Dash Yellow Chartreuse.
  • 2 Quarts Pommery Champagne.
  • 2 Quarts Apollinaris
  • Sugar to taste. Fruits.

CHAMPAGNE PUNCH NO. 2

  • 1 Gallon Punch Bowl.
  • 2 Quarts Pommery Champagne.
  • 1 Quart Rhine Wine.
  • 1 Quart Apollinaris.
  • 1 Quart Lemon Juice.
  • 2 Jiggers Curacao.
  • 1 Jigger Apple Jack.
  • 1 Jigger Brandy.
  • Sugar to taste.
  • Dress with Fruit.

CLARET PUNCH

  • Goblet fine Ice.
  • 1 Jigger Barton & Guestier Claret.
  • 4 Dashes Lemon Juice.
  • 2 Dashes Curacao.
  • 2 Dashes Syrup.
  • Dress with Fruits.

CLARET PUNCH (1 Gallon.)

  • Juice of 6 Lemons.
  • 2 Ponies Curacao.
  • 4 Ponies Brandy.
  • 2 Dashes Benedictine.
  • 2 Quarts of Claret.
  • 2 Quarts of Apollinaris.
  • Sugar to taste.
  • Punch Bowl. Fruits.

 

 

COMBINATION PUNCH

  • Juice of ½ Lemon.
  • Juice of ½ Lime.
  • Juice of ½ Orange.
  • 1 Jigger Rye or Bourbon Whiskey.
  • Shake, strain into Goblet filled with crushed Ice and dress with Fruit.

CREAM PUNCH

  • 1 Bar spoonful of Granulated Sugar.
  • ½ Jigger Brandy.
  • ½ Jigger Maraschino.
  • 1 Small Bottle Cream.
  • 1 Dash Curacao.
  • Shake, strain into Punch Glass.

CREOLE PUNCH

  • 1 Jigger French Claret.
  • ½ Jigger Brandy.
  • 2 Dashes Hungarian Apricot Brandy.
  • 2 Dashes Jamaica Rum.
  • 1 Bar spoonful Syrup.
  • Crushed Ice into Goblet.
  • Dress with Fruit.
  • When served Hot add Spices and Lemon Peel and serve in Silver Pitcher.

CURACAO PUNCH

  • ¼ of 1 Lemon Juice.
  • Sugar to taste.
  • ¾ Jigger Curacao.
  • ¼ Jigger Brandy.
  • Shake, strain into Goblet of tine Ice. Dress with Fruit.

ELMWOOD PUNCH

  • 4 Pints Grape Juice.
  • 1 Pint Claret.
  • 1 Pint Pommery Champagne.
  • 2 Spoons Grated Pineapple.
  • Sugar to taste.
  • Dress with Fruit in season.

EMPRESS PUNCH

  • 2 Crushed Lumps Sugar.
  • 3 Dashes Angostura Bitters.
  • 4 or 5 Lumps of Ice.
  • 1 Split Champagne.
  • Dress with Fruit and put little Mint on top and add 2 thin Slices of Limes and serve.

FISH HOUSE PUNCH

  • One Only.
  • Juice of one-half Lemon.
  • 2/3 Jigger Rum.
  • 1/3 Jigger Brandy.
  • 1 Dash Peach Brandy.
  • ½ Bar spoonful Sugar.
  • Shake, strain into Water Goblet filled with fine Ice.
  • Dress with Fruit.

FISH HOUSE PUNCH (2)

  • In the original receipt for the Fish House Punch, Cider was used in place of Champagne, and no Water used.
  • Juice of 4 Dozen Lemons.
  • 1 ½ Pounds Granulated Sugar.
  • 1 Pint Curacao.
  • 1 Pint Jamaica Rum.
  • 1 Pint Benedictine.
  • 1 Quart Peach Brandy.
  • 4 Quarts Green River Whiskey.
  • Put above Ingredients in a Jug (not sealed) for about 10 days. Shake occasionally. Strain through cheesecloth and serve in Punch Bowl.
  • Add 1 Quart Champagne.
  • 1 Quart of Sparkling Water to about З Quarts of the Punch.

GOODMAN PUNCH

  • ½ Lime Juice.
  • ½ Jigger Sherry.
  • ¾ Jigger Rye Whiskey.
  • ½ Bar spoon Granulated Sugar.
  • Shake, strain into Goblet.
  • Dress with Fruit.

HARDING PUNCH (2 Gallons.)

  • 1 Quart St. Croix Rum.
  • 1 Quart Brandy.
  • 1 Quart Pommery Champagne.
  • 2/3 Quart Arrack.
  • 1 Quart Peach Brandy.
  • 3 Pounds Granulated Sugar.
  • 1/8 Pound Green Tea, Steeped.
  • 2 Quarts Ice Water.

 

HERALD PUNCH

  • 2 Jiggers Orange Juice.
  • 1 Jigger Rye Whiskey.
  • Goblet, fine Ice dress with Fruit and Dash of Rum on top.

HOLLAND GIN PUNCH

  • Juice of 1/2 Lime.
  • 1 Small Bar spoonful Sugar.
  • 1 Jigger Holland Gin.
  • Goblet, with fine Ice.
  • Shake and strain.
  • Dress with Fruit.
  • Tom, Sloe, Dry Gin Punch are the same as Holland Gin Punch.

HOT CLARET PUNCH

  • Juice of one-half Lemon.
  • 1 Bar spoonful of Sugar.
  • Cinnamon to taste.
  • 1 Jigger Claret.
  • Lemon Peel.
  • Boil this and strain into Glass Cup and serve.

IRISH WHISKEY PUNCH

  • Juice of ½ Lemon.
  • 1 Bar spoonful Sugar.
  • 1 Jigger Irish Whiskey'.
  • Shake and strain into Goblet with fine Ice. Dress with Fruits in season.

KNICKERBOCKER PUNCH

  • ½ Lime Juice.
  • 1 Bar spoonful Sugar.
  • 1 Jigger St. Croix Rum.
  • Shake, strain into Goblet with fine Ice.
  • Dress with Fruit and put 1 Dash Claret on top.

LORD BALTIMORE PUNCH

  • Juice of 2 Limes.
  • 1 Bar spoonful Sugar.
  • 1 Jigger McCallum’s Perfection Scotch Whiskey.
  • 2 Dashes Benedictine.
  • Shake, strain into Goblet.
  • Dress with Fruit.

MERRY WIDOW PUNCH

  • Juice of ½ Lemon.
  • ½ Bar spoon Sugar.
  • 1 Jigger Sloe Gin.
  • 1 Dash Vanilla.
  • Shake, strain into Goblet with fine Ice and float 1 Bar spoonful Cream on top.

MILK PUNCH

  • 1 Bar spoonful Sugar.
  • 2/3 Jigger Green River Whiskey.
  • 1/3 Jigger French Brandy.
  • 1 Dash Rum.
  • Fill Mixing Glass with Fresh, Rich Milk.
  • Shake well. Strain in Lemonade Glass and serve little Nutmeg on top.

MILLIONAIRE PUNCH

  • Juice of 1 Lemon.
  • 1 Dash of Lime Juice.
  • 1 Bar spoonful Sugar.
  • 1 Jigger of very best Whiskey.
  • 2 Dashes of Grenadine Syrup.
  • Shake well.
  • Strain into Goblet and decorate with Fruit.
  • 1 Dash Crème de Menthe on top.

MONTICELLO PUNCH

  • 1 Pint Pommery Sec Champagne.
  • 1 Jigger Brandy.
  • 1/2 Lemon Juice.
  • Sugar to taste.
  • Dress with Fruits in season.

PEACH BRANDY PUNCH

  • Juice ½ Lemon.
  • 1 Bar spoonful Sugar.
  • 1 Jigger Peach Brandy.
  • Shake, strain into Goblet filled with fine Ice. Dress with Fruit.

PONY PUNCH

  • Juice of 6 Lemons.
  • Juice of ½ Pineapple.
  • 1 Quart Bourbon Whiskey.
  • 1 Quart Green Tea.
  • ½ Pint Jamaica Rum.
  • ½ Pint Maraschino, French.
  • Mix well together and serve in Punch Glass. Dress with Fruits.

 

 

REGENT PUNCH

  • 1 Lemon, sliced.
  • 1 Orange, sliced.
  • 1 Can Pineapple and Juice.
  • ¼ Pint St. Croix Rum.
  • ½ Pint Rye Whiskey.
  • 18 Lumps of Sugar.
  • Mix in Punch Bowl and let stand 2 hours in cold place; then add quickly 1 Pint of Tea and mix slowly with above.
  • When ready to serve set on table and add 1 Quart of Paul Garrett Champagne.

RHINE WINE PUNCH (1 Gallon.)

  • Juice of 8 Lemons.
  • 2 Ponies of Brandy.
  • 2 Ponies of Curacao.
  • 1 Pony of Benedictine.
  • 2 Quarts Rhine Wine.
  • 2 Quarts Sparkling Water.
  • Sugar to taste.

ROMAN PUNCH

  • Juice of ½ Lemon.
  • ½ Pony Water.
  • 1 Bar spoonful Granulated Sugar.
  • ¼ Jigger Rum.
  • ¼ Jigger Brown Curacao.
  • ½ Jigger Brandy.
  • Shake well, strain into Goblet.
  • Dress with Fruit in season and add little Port Wine on top.

ROOSEVELT PUNCH

  • Muddle ½ Lemon.
  • 1 Bar spoonful Sugar.
  • 1 Jigger Apple Brandy.
  • ½ Pony Water.
  • Shake, strain into Goblet.
  • Dress with Fruit and little Brandy on top.

RUM PUNCH

  • Juice of ½ Lemon or Lime.
  • 1 Bar spoonful Sugar.
  • 1 Jigger Rum.
  • 1 Dash Brandy.
  • Shake, strain into Goblet and dress with Fruit.

 

SALOME PUNCH

  • 1 Bar spoonful Sugar.
  • 1 Egg.
  • 1 Pony Curacao.
  • 1 Pint Milk.
  • Shake and strain into Goblets. Serve.

SAUTERNES PUNCH (1 Gallon.)

  • Juice of 4-6 Lemons.
  • 2 Jiggers Brandy.
  • 1 Jigger Apple Brandy.
  • 1 Jigger Pineapple Juice.
  • 2 Dashes Yellow Chartreuse.
  • 2 Quarts B. & G. Sauternes.
  • 2 Quarts Apollinaris.
  • Sugar to taste. Dress with Fruits.

SCHLEY PUNCH

  • Juice and Rind of 1 Lime.
  • 1 Bar spoonful of Sugar.
  • 1/3 Jigger St. Croix Rum.
  • 2/3 Jigger Bourbon or Rye Whiskey.
  • Shake, strain into Goblet with fine Ice.
  • Dress with Fruit and put little Mint on top.

SCOTCH WHISKEY PUNCH

  • Juice of ½ Lemon.
  • 1 Bar spoonful of Sugar.
  • 1 Jigger Scotch Whiskey.
  • Shake and strain into Goblet. Dress with Fruit.

SHERIDAN PUNCH

  • Plain Lemonade, with ½ Jigger Rye Whiskey, float.

SHERRY CHICKEN PUNCH

  • 1 Bar spoonful Sugar.
  • 1 Jigger Sherry.
  • 1 Egg.
  • 3 Jiggers of Milk.
  • 1 Dash of Brandy.
  • Shake, strain into thin Glass and serve.

SOOTHER PUNCH

  • Juice of ½ Lemon.
  • 1 Bar spoonful Sugar.
  • ¼ Jigger Brandy.
  • ¼ Jigger Jamaica Rum.
  • ¼ Jigger Apple Jack.
  • ¼ Jigger Curacao.
  • Shake, strain into Goblet with fine Iсе.
  • Dress with Fruit.

SPECIAL PUNCH

  • 1 Jigger Orange Juice.
  • 1 Jigger Lemon Juice.
  • 1 Jigger Dry Gin.
  • ½ Plain Syrup.
  • Shake and strain into Goblet with only Ice in that and serve.

STEINWAY PUNCH

  • Juice of 1 Lemon.
  • 1 Bar spoonful Sugar.
  • ¾ Jigger Rye Whiskey.
  • ¼ Jigger Curacao.
  • Shake and strain into Punch Glass.
  • Fill with Seltzer.

WALDORF PUNCH

  • Juice of ½ Lemon.
  • 1 Bar spoonful Sugar.
  • 1 Jigger Rye Whiskey.
  • ½ Pony Water.
  • Shake, strain into Goblet with crushed Ice.
  • Dress with Fruit and float little Claret on top.

WHISKEY PUNCH - (Old Fashion)

  • 1 Quart.
  • 1 Quart Bourbon Whiskey.
  • 3 Jiggers of Lemon Juice.
  • 2 Jiggers of Curacao.
  • ½ Pint Plain Water or Sparkling.
  • 1 Jigger Plain Syrup.
  • 1 Long Cube Ice.
  • 3 or 4 Slices of Cucumber Rind.
  • Decorate with Fruit and Mint.

Non-Alcoholic Punches

ARCTIC PUNCH

  • 1 Jigger Raspberry Syrup.
  • Juice of 2 Limes.
  • 2 Pints Schweppes Ginger Ale.
  • 1 Pint Cold English Tea in Pitcher.
  • Dress with Fruits and Mint.

BLACKSTONE NECTAR

  • Juice of 1 small Orange.
  • Juice of 1 small Lemon.
  • Raspberry Syrup to taste.
  • Shake, strain into Goblet with Crushed Ice. Fill Glass with Seltzer, dress with Fruit and 3 or 4 sprigs of Mint on top.

CONCLAVE PUNCH

  • Juice of 1 Orange.
  • 1 Jigger Raspberry Syrup.
  • 1 Bar spoonful Sugar.
  • 3 Jiggers Fresh Milk.
  • Shake, strain into thin Glass and serve.

CUBAN MILK PUNCH

  • 1 Jigger Vanilla.
  • 1 Egg.
  • 1 Bar spoonful Sugar.
  • 3 Jiggers Fresh Milk.
  • Shake, strain and serve in thin Glass.

GINGER ALE PUNCH

  • Juice of ½ Orange.
  • Juice of ½ Lemon.
  • Grenadine Syrup to taste.
  • Shake, strain into Goblet filled with crushed Ice.
  • Add 1 Split of Ginger Ale.
  • Dress with Fruit and serve 2 or 3 Sprigs of Mint on top.

MINT PUNCH

  • 1 Bunch Fresh Mint muddled in long, thin Glass.
  • 1 Cube of Ice.
  • 1 Pint Imported Ginger Ale.

 

WALDORF PUNCH

  • Juice of 1 Orange.
  • Juice of 1 Lemon.
  • 1 Fresh Egg.
  • Shake, strain.
  • Fill Glass with Seltzer.

Lemonade Recipes

ANGOSTURA LEMONADE

  • Add 1 Teaspoon Angostura Bitters to each Glass of Lemonade.

APOLLINARIS

  • Juice of one Lemon.
  • 1 Tablespoonful Sugar.
  • 1 Split Apollinaris.
  • Stir Well.
  • Decorate with Fruits.
  • Serve with Straws.

CLARET LEMONADE

  • Plain Lemonade.
  • Float Claret on top.

CLUB SODA LEMONADE

  • 1 Tablespoonful Sugar.
  • Juice of one Lemon.
  • 1 Split Club soda.
  • Stir.
  • Decorate with Fruits.

EGG LEMONADE

  • Juice one Lemon.
  • 1 Tablespoonful Sugar.
  • 1 Egg.
  • Fill with fine Iceland Water.
  • Shake Well.

FRUIT LEMONADE

  • Plain Lemonade.
  • Add Slices Pineapple, Oranges, Cherries and other fruit in season.

 

HOT LEMONADE

  • 1 Tablespoonful Sugar.
  • Juice one Lemon.
  • Fill with Hot Water.
  • Stir.
  • Add Slice of Lemon.

ORANGEADE

  • Juice one Orange.
  • Juice one-half Lemon.
  • ½ Tablespoonful Sugar.
  • Fill Glass with Ice and Water
  • Shake well.
  • Decorate with Fruits.

PLAIN LEMONADE

  • Juice of one Lemon.
  • 1 Tablespoon Sugar.
  • Fill with Fine Ice and Distilled Water.
  • Decorate with Fruits and serve.

SELTZER LEMONADE

  • Juice one Lemon.
  • One Tablespoon Sugar.
  • Fill Glass one-half full Ice.
  • Fill with Seltzer.
  • Stir.
  • Decorate with Fruits.

SODA LEMONADE

  • Juice one Lemon.
  • One Tablespoon Sugar.
  • Fill Glass one-half full Ice.
  • Add one-pint Lemon or Plain Soda.
  • Stir gently. Decorate with Fruits.
  • WHISKEY LEMONADE
  • Plain Lemonade.
  • Float one Jigger Whiskey on top.
  • Fruits.

Jerry Thomas, How to Mix Drinks or The Bon-Vivant's Companion: ... Over 600 Valuable Recipes by Christian Schultz, New York: Dick & Fitzgerald, 1862.

Additional Vintage Recipes From:

Jacques Straub, Straub's Manual of Mixed Drinks, Chicago: R. Francis Welsh, 1913.

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