Pacific-Union Club PunchPosted: April 2, 2012
This is the Pacific-Union Club, at the top of Nob Hill in San Francisco:
Are you going to tell me you can walk by that building and not think, “I want to make their famous punch!”
For a party of ten. Into a large punch-bowl place ten tablespoonfuls of bar sugar and ten tablespoonfuls of freshly squeezed lime or lemon juice. Add two jiggers of Curaçao and dissolve the whole in about a quart of effervescent water. Add two quarts of champagne and one bottle of good cognac. Stir thoroughly, ice, decorate and serve in thin glassware.
READER: be sure to use regular, orange Curacao, not blue curacao, or your punch will be a revolting green color.
That recipe is from William “Cocktail” Boothby’s 1908 book, The World’s Cocktails and How To Make Them. Let’s take a look at Boothby’s resume, just to make sure he’s for real:
- Minstrel performer.
- Bartender in New York, Chicago, Philadelphia, New Orleans, and Kansas City.
- Bartender at Byron Hot Springs.
- Bartender (or in his terms “presiding deity”) at Hotel Rafael, San Rafael, California, in “the gay days when Baron von Schroeder was making history over there”.
- Bartender at the Silver Palace, San Francisco
- Bartender at the Palace Hotel, San Francisco.
- Saloon owner.
- Assemblyman in California in 1895. The 1908 edition of The World’s Drinks & How To Mix Them begins “To the liquor dealers of San Francisco who unanimously assisted in my election to the Legislature by an unprecedented majority.”
- Soda drink counter supervisor, Olympic Club, during Prohibition