Whisky Punch
A historical recipe from Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869).
A historical recipe
Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869). Project Gutenberg eBook #45255.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869). Digitised by Project Gutenberg, eBook #45255 (https://www.gutenberg.org/ebooks/45255). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- one pint of whisky
- two glasses of brandy add
- a pound of powdered sugar
- a quart of boiling water
- one lemon
Method
- To one pint of whisky and two glasses of brandy add the juice and peel of one lemon and a wine-glassful of boiling ale;
- well stir into it half a pound of powdered sugar, and add a quart of boiling water.
- This is said to be the most fascinating tipple ever invented;
- and, to quote the words of Basil Hall, "It brightens a man's hopes, crumbles down his difficulties, softens the hostility of his enemies, and, in fact, induces him for the time being to think generously of all mankind, at the tiptop of which it naturally and good-naturedly places his own dear self." If well made, in our opinion, there is no beverage, in point of generosity and delicacy of flavour, that can compare with Milk Punch, for the compounding of which, after numerous trials, we offer the following recipe as the simplest and best.