King Punch Recipe
The King 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 an extra large bowl. 1 pound of white sugar, 8 large oranges cut into slices, 1 pineapple grated, 1 wine glass of Curacao, 1 wine glass of St. Croix rum, 1 wine glass of Maraschino, 1 pony glass of Absinthe, 4 bottles of Champagne, 2 bottles of Tokay wine. Mix well with a ladle, fill the bowl with ice, and dress with berries in season, strew leaves around the edges of the bowl. This will suffice for ten people.
Modern Recipe
Ingredients
- 1 pound (450 g) white sugar
- 8 large oranges (sliced)
- 1 grated pineapple
- 2 oz (60 ml) Curacao
- 2 oz (60 ml) St. Croix rum
- 2 oz (60 ml) Maraschino
- 1 oz (30 ml) absinthe
- 4 bottles Champagne
- 2 bottles Tokay wine
- Ice and seasonal berries for garnish
Instructions
Mix all ingredients in a large bowl. Fill with ice, garnish with berries and leaves, and serve.
