Classic Mixology: Cocktail & Mixed Drink Recipes

Duke of Norfolk Punch for Bottling

20 quart brandy

Ingredient: brandy

What it is:  Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.

(More about brandy)

30 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

(More about lemon)

30 orange

Ingredient: orange

What it is:  Fruit
Fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange.

(More about orange)

30 quart water

Ingredient: water

What it is:  Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.

(More about water)

boiled, cooled
15 pound sugar

Ingredient: sugar

What it is:  Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

(More about sugar)

2 quart milk

Ingredient: milk

What it is:  Additive
Opaque white liquid produced by the mammary glands of mammals.

(More about milk)

Pare off the peel of the oranges and lemons very thin, excluding all the white rind. Infuse in the brandy for 12 hours. Dissolve the sugar in the water; add the juice of the oranges and of 24 of the lemons; pour this upon the brandy and peels, mixing it thoroughly. Strain through a very fine hair sieve into a barrel that has held spirits, and add the milk. Stir and bung close. After it has been six weeks in a warm cellar, bottle in perfectly clean and dry bottles, and cork well. This will keep for years and improve with age.