English Milk Punch Recipe
The English Milk Punch is a vintage punch recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bowl. 8 quarts of fresh milk, 6 lemons, 2 pounds of lump sugar. Rub the lumps of sugar over the rinds of the lemons, then put these ingredients into a saucepan over the fire and let it simmer for ten minutes. Have ready the yolks of 12 eggs, beaten in 1 pint of milk. Remove the saucepan from the fire, stir in the eggs, and add 2 quarts of Santa Cruz rum, 1 quart of Brandy. Stir well, allow it to cool, fill with ice, and serve.
Modern Recipe
Ingredients
- 8 quarts (7.6 L) fresh milk
- 6 lemons (zested)
- 2 pounds (900 g) lump sugar
- 12 egg yolks
- 1 pint (473 ml) milk (for egg mixture)
- 2 quarts (1.9 L) Santa Cruz rum
- 1 quart (946 ml) brandy
Instructions
Simmer lemon zest and sugar in milk for 10 minutes. Remove from heat, stir in beaten egg yolks and rum, then add brandy. Allow to cool, add ice, and serve.
