Fancy Punch Recipe
The Fancy 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 a large bowl. 2 pounds of sugar, the juice of three lemons and two oranges, 1 pony glass of pineapple syrup, 2 bottles of Apollinaris water, ½ gill of Curacao, 1 gill of Jamaica Rum, 1 quart of good Brandy, 3 quart bottles of Champagne, 2 quart bottles of Madeira Wine, 2 quart bottles of Port wine, 2 quart bottles of Tokay wine. Cut into slices and add six large oranges and 1 pineapple. Mix well and place in the bowl a large lump of clear ice, which should stand up higher than the edges of the bowl. Dress around the edges of the bowl with grapes and all fruits in season. Dip with ladle and serve in large fancy glasses with straws.
Modern Recipe
Ingredients
- 2 pounds (900 g) sugar
- Juice of 3 lemons
- Juice of 2 oranges
- 1 oz (30 ml) pineapple syrup
- 2 bottles Apollinaris water (or sparkling water)
- 2 oz (60 ml) Curacao
- 4 oz (120 ml) Jamaica rum
- 1 quart (1 L) brandy
- 3 bottles (750 ml each) Champagne
- 2 bottles (750 ml each) Madeira wine
- 2 bottles (750 ml each) Port wine
- 2 bottles (750 ml each) Tokay wine
- 6 oranges, sliced
- 1 pineapple, sliced
- Clear ice block
Instructions
Mix all ingredients in a large bowl with a clear ice block. Dress with seasonal fruits around the edges of the bowl. Serve in large glasses with straws.
