Queen Punch Recipe
The Queen 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. 1½ pounds of white sugar, 1 box of strawberries in season, the juice of 4 large lemons, the juice of 10 oranges, 2 wine glasses of brandy, 6 quart bottles of Catawba wine, 1 quart bottle of Port wine, 1 wine glass of Jamaica rum. Fill with ice, stir well, and dress the top with slices of orange, pineapple, and berries in season. This will do for fifteen people.
Modern Recipe
Ingredients
- 1½ pounds (680 g) white sugar
- 1 box of strawberries
- Juice of 4 large lemons
- Juice of 10 oranges
- 4 oz (120 ml) brandy
- 6 quart bottles Catawba wine
- 1 quart bottle Port wine
- 2 oz (60 ml) Jamaica rum
- Ice and seasonal fruit for garnish
Instructions
Mix all ingredients in a large bowl. Fill with ice, garnish with fruit slices and berries, and serve.
