Thirty-Second Regiment or Victoria Punch
Source:
The Bartender's Guide: How To Mix Drinks
page:
27
(Recipe from the late Wm. H. Herbert, Esq.)
1/2
gallon
brandy
Ingredient: brandy
What it is: BrandyBrandy (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.
1/2
gallon
Jamaica rum
Ingredient: Jamaica rum
What it is: RumGeneric term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.
1
pound
white sugar
Ingredient: white sugar
What it is: AdditiveClass of edible crystalline substances, mainly sucrose for table sugar. 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.
1 3/4
quart
water
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
1
pint
milk
boiling
(For a party of twenty.)
Ingredient: milk
What it is: AdditiveOpaque white liquid produced by the mammary glands of mammals.
Steep the lemons for twenty-four hours in the brandy and rum; add the sugar, water and milk, and when well mixed, strain through a jelly-bag.
This punch may be bottled, and used afterward hot or cold.
Half the above quantity, or even less, may be made, as this recipe is for a party of twenty.