Tip Top Punch Recipe
The Tip Top 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 bar glass, 1 lump of loaf sugar, ½ glass of Brandy, ½ pony glass of Curacao, ½ of a small lemon, small lump of ice. Fill up the balance of the glass with Champagne, stir with a spoon and dress the top with slices of pineapple and orange. Serve with straws.
Modern Recipe
Ingredients
- 1 sugar cube
- 1 oz (30 ml) brandy
- ½ oz (15 ml) Curacao
- Juice of ½ small lemon
- Ice
- Champagne
Instructions
Fill a glass with ice, add brandy, Curacao, and lemon juice. Top with champagne, stir well, and garnish with pineapple and orange slices. Serve with straws.
