I am going to put together a series of Punch recipes and state where they came from and who published them. I know Gary is interested in punch recipes and evidently Chuck is working on an article on punch so he might also find this information usefull.
These first recipes all come from Beverages De Luxe, published in 1911.
The Pendennis Club, Louisville, Ky.
The Juice of one dozen Lemons Peeled.
One jigger Angostura Bitters.
Three quarts Champagne.
One quart Apollinaris water.
One pint cherries.
Put all ingredients together in a punch bowl, mix well, ice, and serve in Champagne goblets.
Union League Club, Philadelphia, Pa.
One portion whiskey.
Juice of one lemon.
One pony Curacoa.
One dash St. Croix Rum.
Shake well and serve in small gablet with a slice of orange and pineapple.
The Elks Club, New Orleans, La.
One tablespoon of powdered sugar.
Two tablespoons Lime Juice.
One teaspoon Raspberry syrup.
A dash of Kirschwasser.
Half a gill of rye whiskey.
One tablespoon of rum.
Enough Seltzer to half fill a lemonade glass.
Stir well and fill glass with ice.
Listed as "Famous Ancestral Bluegrass Recipe
The juice of six lemons and six limes strained into a teacup of granulated sugar that has been previously dissolved in one half cupful of hot water.
Stir into this one pint of French Brandy and one small teacupful of Jamacian Rum.
Turn into this one gallon of Orange ice frozen very hard and four quarts of Champagne.
Top off with thin slices of orange and fresh pineapple and large red and black cherries.
When the Champagne is well mixed in with the other ingredients (breaking up the orange ice as little as possible) serve in punch cups, dipping a small lump of orange ice in each cup with punch.
These are the recipes from Beverage De Luxe.
"Our people live almost exclusively on whiskey" - E H Taylor, Jr. 25 April 1873