The first mention of an East India appears in Harry Johnson’s 1882 Bartender’s Manual. This slightly different and rather better recipe is adapted from Ted Haigh's Vintage Spirits & Forgotten Cocktails.
Created in 2003 by Yours truly (Simon Difford), London, England. Inspired by the Palermo cocktail discovered in 2001 at Hotel du Vin, Bristol, England and named after the grape varieties Ugni and Sauvignon Blanc. Ugni Blanc is the most common grape variety in Cognac, and Sauvignon Blanc is the grape variety in the wine which best seems to suit this drink.
Probably the most famous of all punch recipes this is believed to have originated at a Philadelphia fishing and social club called the ‘State in Schuylkill Fishing Corporation’ which was established in 1732 with a club house built on the banks of Pennsylvania’s Schuylkill River (pronounced Skoo-kul). When the drink was first made here is unknown but drinks historian David Wondrich says the first written reference to the Fish House Punch appeared in 1794. Others say it was first made in 1848 by Shippen Willing of Philadelphia to celebrate women being allowed into the Fish House for the first time for a Christmas Party. Whatever the origin, as with all traditional punch recipes, this would have originally been mixed in larger quantities and served from a punch bowl. Many modern variations use soda water (club soda) in place of mineral water. The inclusion of peach liqueur is a modern substitute for the traditional barrel-aged peach brandy. However, some believe the Schuylkill original omitted peach entirely. The following poem may be recited when serving a Fish House Punch. There's a little place just out of town, Where, if you go to lunch, They'll make you forget your mother-in-law With a drink called Fish-House Punch.
Created in 2016 by Seth Brammer at Filament, Dallas, Texas, USA. Seth’s original recipe uses the same proportions shown here but with Paul Beau VS cognac, Luxardo Sangue Morocco, Regan's Orange Bitters, Bakers bitters and Val de Mer Brut.
Our adaptation of a recipe presented by Jamie Oliver and Jimmy Doherty on Friday 9th August 2013 at Simon Difford’s Cabinet Room in London as their entry to the diffordsguide Beer-tail Competition for London Cocktail Week 2013. Also known as Huckle-my-butt and Huckle-and-buff, Huckle-my-buff is an early 18th century hot drink combining gin or cognac and beer. Jamie and Jimmy resurrected the Huckle-my-buff and gave it a modern twist with the use of nitrous oxide and a sous-vide in place of the traditional red-hot poker. The Jamie and Jimmy recipe was as follows: whisk 1 fresh egg yolk then slowly whisk in 20 grams muscovado sugar, 35ml cognac, 150ml Harvey’s Stout beer and 0.8ml ginger juice. Pour mixture into a soda syphon, close and charge with nitrous oxide (laughing gas/N2O). Gently warm the filled cream whipper to 60°C in a sous-vide (water bath). Discharge warmed syphon into glass. Finish with freshly grated nutmeg.
Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray', it is named after the French term for New Orlean's French Quarter and literally translates as 'old square'.
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