The recipe for this Punch-Royal comes from, John Nott, in 1723. The recipe contains no spices, quite usual at this period, and the punch was often made with dangling zests of orange peel in the bowl. It is a powerful drink, but certainly warming on those cold winter nights, and perfect for a stronger punch taken out in a flask for the adult carol singers around Christmas. Punch parties were common in the 1700′s, for the rich and well to do, as shown in William Hogarth’s ‘Midnight Modern Conversation’ (1733) and they could get out of hand.
Related Recipes: You might also like to try a Christmas Punch or a Hot Gin Punch or a Smoking Bishop. All excellent, warming drinks over Christmas.
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Punch Royal
John Nott, The Cook’s and Confectioners’s Dictionary’. London: 1723
Take three pints of the best brandy, as much spring-water, a pint or better of the best lime-juice, a pound of double refined sugar. This punch is better than weaker punch, for it does not so easily affect the head, by reason of the large quantity of lime-juice more than common, and is more grateful and comfortable to the stomach.
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Punch Royal Recipe
Makes one drink
Recipe Ingrdients:
- 100ml spring water (boiled in a kettle)
- 50ml fresh lime juice
- 50 ml brandy (double this for a stronger drink)
- 2 tsp of sugar
- slice of orange 4mm thick.
Recipe Method:
Put the sugar into a heat proof mug or glass, boil a kettle, pour in the water, add in the lime juice and brandy, stir add in the slice of orange.
