Green Tea Punch – Make This Delicious Early American Style Punch

Green Tea Punch
Green Tea Punch

A Short History Of Punch

Punches are some of the oldest types of mixed drinks invented out of necessity. Early merchant sailors brought tons of beer with them as they voyaged to distant exotic lands. These voyages, often to India, were long, and beer has a relatively short shelf life. Toward the end of each trip, the booze had long gone unpalatably flat or was completely spoiled (This is how IPAs were invented, too. Adding a lot more hops helped preserve the beer and kept it from tasting flat by the end of the trip. Too bad IPAs taste awful). Every culture has its local distilled booze, and in India, it was arrack. Arrack is a little rough, so it was mixed with juices, black tea, and sugar to make it taste better. It was brought back to England and spread to other English colonies.

The earliest records of the punch style of preparing drinks date to the early 1600s. By the mid-1800s, you don’t hear much about punches. That’s not to say these ever really fell out of fashion, but this style doesn’t make sense commercially. Around the mid-1800s, saloons started to get popular, and the recipes and information that started to get recorded were saved are the more profitable commercial style of mixed drinks. Some examples of taverns or restaurants made punches, but the technique is mainly used for residential free for all drinking and not pay per drink businesses. Restaurants don’t want to make a ton and then potentially end the night with leftover stock and then need to dump it. Also, you need a bartender there to track how much people drink; it can’t have free for all and expect to get paid correctly, so it makes more sense to have that individual make drinks as ordered. These are more suited for college parties or house parties, or we just wrote the declaration of independence so let’s get drunk parties. Even though I’ve read a few articles about this becoming vogue in the last decade or so, I’ve only ever seen one bar that had one house punch, but almost every house party or DIY wedding I’ve been to has 2 or 3 different punches on hand.

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Green Tea Punch

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

192

kcal
ABV

19%

Total time

3

minutes

Make this tasty green tea punch.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Simple Syrup

  • 1.5 oz Green Tea

  • 1/3 oz Peach Brandy

  • 1/2 oz Brandy

  • 1 oz Batavia Arrack

Directions

  • Combine all ingredients in a large punch bowl or pitcher.
  • Add Ice to chill and pour out individual servings.

Notes


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Peach & Honey – Make This Delicious 1862 Cocktail

Peach and Honey Cocktail
Peach and Honey Cocktail

Pulled from Harry Johnson’s 1882 bartender’s manual, this fantastic cocktail should never be served to babies. While honey may seem safe and wholesome enough, not to mention loved by Pooh Bears, it has bacteria that can be fatal to children under one year of age. Play it safe, and don’t mix any alcoholic cocktails for your children. Just stick to the laws in the country you are currently in.


On a less silly note, Harry Johnson was an early pioneer in mixology and contemporary to Jerry Thomas. Harry Johnson (what a name, huh) was born in 1845 in Prussia. In the early 1860s, while Otto Von Bismarck began marching the Prussian army westward to help unify the separate German states and set the stage for WWI, Johnson made his way to San Francisco. He bartended and mixed eastward from San Francisco to New Orleans and eventually New York, opening bars and publishing his guides. Even though Jerry Thomas is the more famous of these two early mixologists who published their works, Harry Johnson’s works contain a level of technical precision one expects from Germans.

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Peach and Honey

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

162

kcal
ABV

34%

Total time

3

minutes

Learn how to make the Peach and Honey cocktail.

Ingredients

  • 2 tsp

  • Honey Syrup
  • 2 oz

  • Peach Brandy

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Pendennis Club – Make The Original 1939 Charles Baker Recipe

Pendennis Cocktail
Pendennis Cocktail

The History Of The Pendennis Club Cocktail.

Invented at the Pendennis Club in Louisville, Kentucky. The brandy used in this is traditionally either apricot or peach brandy, and yes, it is better with apricot or peach brandy, but if you do not have those, then an ordinary brandy will work. No one knows when the Pendennis Club cocktail was invented. The Pendennis Club was founded in 1881, but the cocktail recipe wasn’t printed until 1939. It was first published in 1939 in Charles Baker’s Gentleman’s Companion, giving us a 60-year window between 1881 and 1939 for when the cocktail was most likely invented.

Many references say this cocktail first appeared in the 1908 book, The World’s Drinks and How to Mix Them, but I couldn’t find it anywhere. Many also specify the use of apricot brandy instead of peach, but ultimately no one knows for sure which is more authentic. With no clear genesis for this cocktail, it’s hard to pin down an entirely authentic and original recipe. Regardless, It’s good whether you use apricot or peach.

What Does The Pendennis Taste Like?

The taste of the Pendennis Club is unique from other sour cocktails. It’s boozy like a Hemingway but comes across to me as some herbal Daiquiri. It’s kind of hard to describe this one as it’s slightly sour, mildly sweet, and fruity with a hint of herbal flavor. The other ingredients balance the higher proof of this drink.

Using The Right Peach Or Apricot Brandy.

The most essential ingredient in the Pendennis Club is, without a doubt, brandy. All the other ingredients are pretty straightforward, but the peach or apricot brandy makes this sour special. There are three kinds of apricot or peach brandies you find:

  1. Peach/apricot schnapps. Cheap and very common to find. It’s very sweet and around 15% – 20% ABV.
  2. Peach/apricot flavored brandy. On the cheap side too and not too hard to find. It tastes fine like you dissolved a few peach gummy candies in actual brandy. Around 30% – 35% ABV.
  3. Actual dry peach/apricot fruit brandy. Often pretty expensive and almost impossible to find. Drier taste, like a standard brandy with a slight hint of peach flavor. I have only ever seen these at small-batch specialty distillers that make cool, hip spirits—around 40% ABV.

So all that being explained, you’re the best bet for making this cocktail is using a flavored brandy. It’s accessible and tastes good in this cocktail too. Peach/apricot schnapps is too sweet for this drink, but I also find the actual dry brandies to be too dry. There are times when more expensive liqueurs or spirits work well in cocktails, but there are many times when cheaper ones work better. This is one of those times. Your run-of-the-mill peach/apricot flavored brandy works excellent in this cocktail.

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Pendennis Club

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

308

kcal
ABV

28%

Total time

3

minutes

Learn how to make a classic Pendennis Club Cocktail.

Ingredients

  • 2 dashes Peychauds Bitters

  • 1/2 oz Lime Juice

  • 2/3 oz Simple Syrup

  • 1 oz Peach Brandy

  • 2 oz Dry Gin

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Philadelphia Fish House Punch – Make The Cocktail Of The Revolutionary War

Philadelphia Fish House Punch
Philadelphia Fish House Punch

The Angling Club That Helped Found America.

The iconic Philadelphia Fish house punch is believed to have come from the oldest angling club in the United States named the “Colony in Schuylkill.” Initially located in Fairmount, Pennsylvania, the club opened a clubhouse at the foot of the Schuylkill River Falls (The Club eventually changed its name to the Schuylkill Fishing Company and has moved several times since its founding and is now located in Andalusia, Pennsylvania). Playing a pivotal role in the revolutionary war, the governing members of the Colony of Schuylkill helped form the First Troop Philadelphia City Cavalry. The First Troop Philadelphia City Cavalry is still the oldest active and most decorated unit in the US Army today. George Washington & the Marquis de Lafayette often stopped at the clubhouse during the war, where they became honorary members. The Club would hold gatherings for military victories and, to celebrate, would mix up a special punch it served from their baptism bowl. These celebrations are the birthplace of the Philadelphia Fish House Punch.

The famed fish house punch did not stay in the clubhouse long and quickly became a well-known American punch. The oldest printed recipe for this cocktail is in the 1862 Bartender’s Guide by Jerry Thomas.

  • 1/3 Pint of lemon juice
  • 3/4 pound of white sugar
  • 1/3 pint of peach brandy
  • 1/3 pint of cognac brandy
  • 1/3 pint of Jamaican rum
  • 2 1/2 pints of cold water

Here is the punch recipe updated to use more convenient units. The single-serve recipe is below.

  • 3/4 cup of lemon juice
  • 1 1/2 cups (1/2 bottle) of simple syrup
  • 3/4 cup of peach brandy
  • 3/4 cup of cognac brandy
  • 3/4 cup of Jamaican rum
  • 6 1/3 cups (2 bottles) of cold water

A pint is the equivalent volume of a pound of water, so it’s good enough to use pound and pint interchangeably. Even the Mount Vernon historical estate recognizes this as the correct recipe, and I’m confident they know what they are talking about. But not all recipes use water. Some use black tea. The black tea tastes better and adds a nice earthiness to it, but water is the original ingredient.

Peach Liqueur Is Not Peach Brandy.

Another ingredient that can cause an issue is peach brandy. Brandy is a catch-all name for any spirit distilled from fruit. However, the word brandy is synonymous with specifically grape brandy distilled from grape wine; any fruit wine can be distilled into brandy. To differentiate the other fruits, it specified which fruit, so apple brandy is from apple wine or pear brandy from pear wine, peach from peach wine, etc. And these other fruit brandies are typically dry, 80-proof, un-aged spirits.

The problem is peach liqueurs, and peach schnapps will be marketed and sold as peach brandy when they are entirely different from real peach brandy. Again real peach brandy is dry and strong, almost like a peachy white rum. Real peach brandy is nearly impossible to find, making the issue worse in stores. I’ve only ever seen dry peach brandy as small craft distilleries in house stores. Christian Bros Peach Brandy is the closest I’ve found in most liquor stores. It’s pretty good. It’s brandy infused with peach flavors, but it’s pretty dry, 35% ABV, and the closest you will get taste-wise to an absolute peach brandy.

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Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Philadelphia Fish House Punch

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

192

kcal
ABV

19%

Total time

3

minutes

Learn how to make a single serving of the iconic Philadelphia Fish House Punch.

Ingredients

  • 4 oz Water

  • 1/2 oz Lemon Juice

  • 1 oz Simple Syrup

  • 1/2 oz Peach Brandy

  • 1/2 oz Gold Rum

  • 1/2 oz Brandy

Directions

  • Combine all ingredients in a large punch bowl or pitcher.
  • Add Ice to chill and pour out individual servings.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.