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Charles Dickens Lemon Milk Punch

1 c Pineapple (crushed, drained)
1 c Sugar
1 q Water (hot, for sugar)
1 c Tea (black, strong)
6 Cloves
20 Coriander seeds
1⁄2 t Cinnamon
1 pt Brandy
1 pt Rum
1 q Water (boiling)
4 Lemon (peels of 2, juice all 4)
1 q Milk (hot)
Instructions

Dissolve the sugar in the first measure of water. Pour everything except the lemon juice and the milk into a large nonreactive container. Cover and let steep for 6 hours. Add the lemon juice and milk, mix well, then strain through cheesecloth until clear.

Notes

I would muddle enough pineapple chunks to make a cup and not strain it too well. I would sub a broken cinnamon stick for the 1/2 t ground cinnamon. The rum suggestion is "a heavy bodied Jamaican or Martinique". This looks like it makes about 150 ounces, so I've called it 28 x 5 oz punch cups.

History

His great granddaughter provided this recipe to the Dallas Times Herald. It looks updated but must have confused the heck out of 1980's Dallas.

Cocktail summary
Created by
Charles Dickens
Is an
authentic recipe
Reference

Dallas Times Herald, 22 December 1980

Curator
Not yet rated
User rating
5 stars
(2 ratings)
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Comments
William C commented on 3/15/2025:

I made this as written a few years ago, turned out fine but a bit bland, filed it away as an interesting technique. Playing with it again this week, I found the process forgiving enough to use a LOT less water to create a richer punch. I also threw a family size tea bag into the punch with the last measure of boiling water, stirred often and pulled it out after ten minutes rather than add more water in the form of tea. Steeped 18 hours with all ingredients except the milk, which can be left cold (per Dan Souza's experiments at Cook's Illustrated). Turned out fantastic, five stars after revisions.