We found this recipe in Jerry Thomas’s 1862 How to Mix Drinks or the Bon Vivant’s Companion, in a recipe for a single serving. It called for Holland gin—or genever, as we know it today—and was probably a very popular drink. The back story is that when planning our first End of Prohibition party we were searching for punch recipes that could be served in teacups. So we started going through books and shot a few ideas back and forth until we found papa Jerry’s recipe. We replaced the genever with Plymouth gin, and with a few more tweaks we got it perfect. The decorative ice block adds a great visual effect.

Ingredients

　　Decorative ice block (page 146)

　　6 navel oranges, cut into quarter-wheels

　　6 lemons, cut into half-wheels

　　3 limes, cut into wheels

　　1 pint fresh raspberries

　　1 pineapple, cut into 1-inch cubes

　　1 (750 ml) bottle Plymouth gin

　　1 3/4 cups freshly squeezed lemon juice

　　1 1/4 cups simple syrup (page 154)

　　1/2 cup orgeat or almond syrup

　　1 cup Massenez crème de framboise

　　3 cups water

　　1 (750 ml) bottle Perrier-Jouët Grand Brut champagne

Step 1

Step 2

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.