Osler’s Punch is served at winter meetings of the Osler Club of London in the Thomas Cotton Room from 6:30 pm

As prescribed for the Society in Oxford by D.A.Abernethy in 1921

  • Tangerine Oranges: 6

  • Tarragona Wine: 1 Bottle

  • Rum: 1 Bottle

  • Brandy Whisky or Gin: 1 Bottle

  • Boiling Water: an equal quantity

  • Cloves, ginger or spices to taste

  • Heavy Cream: Pint 1/2

Stick the tangerines (or other oranges) all over with the cloves and stew gently in a suitable vessel in the Tarragona wine for 20 minutes together with the ginger and/or spices.

Add the rum and other spirits

Add the boiling water equivalent of three bottles

Keep the punch on a hot plate or gentle gas ring and serve with a ladle as hot as reasonable

Just before serving add the cream and stir well.

Notes

If Tarragona be unobtainable, any SWEET heavy red wine will do

The beverage is very smooth and therefore a little insidious. It can be strongly recommended to give the quietus to him who boasts that he has been drinking all evening and that he is sober as a judge.

Some prefer to add pouring cream to the surface of the punch when serving.

If the wine is not sweet some 3 tablespoons of sugar can be added.

If the cream is too cold it may not layer on top of the punch.

Osler’s Punch