Victoria Punch

Sweet and smooth milk punch garnished with a slice of lemon

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City/Region: United States of America

Time Period: 1862

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In the 1862 cocktail book from which this recipe comes, this punch is called Thirty-Second Regiment or Victoria Punch. The two names likely comes from it originally being made by members of the 32nd Regiment around 1830 when they were fighting Canadian rebellions, and then the name changed when Queen Victoria took the throne in 1837.

Like other milk punches, this one takes a while to make, but it is well worth it. You’ll need two days, but most of the time is inactive. Hot or cold, the punch is delicious. The milk gives it a wonderful smoothness, and it’s sweet without being sickly sweet.

“Thirty-Second Regiment or Victoria Punch
(For a party of twenty.)
6 lemons, in slices.
1/2 gallon of brandy.
1/2 do. Jamaica rum.
1 lb of White Sugar.
1 3/4 quart of water.
1 pint of boiling milk.
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.”

— How to Mix Drinks, or The Bon-Vivant’s Companion by Jerry Thomas, 1862

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Ingredients:

• 1 1/2 lemons, sliced into about 1/8-1/4 inch (3-6 mm) rounds
• 2 cups (475 ml) brandy
• 2 cups (475 ml) Jamaican rum*
• 1/2 cup (120 ml) whole milk
• 1/2 cup plus 2 tablespoons (120 g) sugar
• 1 3/4 cups (415 ml) water

*Dark or light will work, but steer clear of any flavored rums. I used a dark rum.

Instructions:

1. Take a pitcher larger than 1 quart (1 L) and combine the lemon slices, brandy, and rum. Gently stir them together. Cover the pitcher and let it sit undisturbed at room temperature for 24 hours.
2. After 24 hours, bring the milk to a boil, then take it off the heat.
3. Add the milk, sugar, and water to the pitcher and stir vigorously until most of the sugar has dissolved. The milk will curdle.
4. Place either a jelly bag or a coffee filter-lined sieve over a second pitcher or a punch bowl and slowly pour the punch through it. This may take a while to filter out all of the curds.
5. Either chill the punch in the refrigerator to serve it forth cold, or heat it in a saucepan to serve it forth hot.

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