The Garrick Club Punch is the stuff of London legends—equal parts high society, hard drinking, and timeless cocktail lore. This is how it came to be, and how to make it.
The Origins of Garrick Club Punch
London, July 1835. The summer was hot, according to the papers, and the mood inside the Garrick Club was easygoing but elevated. Founded three years earlier, the club had quickly established itself as a haven for the well-heeled and well-read, where aristocrats mingled with actors, writers, and bohemians—people whose fortunes were often humble, but whose talent was worth patronage.
Enter Theodore Hook, an English humorist with more wit than wealth. That afternoon, he was parched. Very much so. Stephen Price—a visiting New Yorker and impresario who had become the Garrick’s first manager—happened to be behind the bar and took note of Hook’s thirst.
The Birth of a Cocktail
Contemporaries described Price as a brash character, but with an uncanny instinct for flavour. Watching Hook beg theatrically for a drink, Price sized up the moment. The obvious move would’ve been to offer a classic gin punch: spirit, lemon, sugar, water, a touch of spice. Reliable, yes. But not inspired.
What followed may not be entirely accurate, but it’s certainly believable. Imagine Price, eyes narrowed, stepping behind the on-duty bartender. He pauses—dramatic flair at its finest—then issues a string of crisp instructions: sweeten the punch with maraschino, replace the water with chilled soda. The stage is set.
A Six-Glass Success
The drink lands in Hook’s hands. He takes a sip. Approves. Empties the glass. Then immediately calls for another. And another. He gets through six before remembering he’s due for dinner with Lord Canterbury. A few lamb chops later, he stumbles out, satisfied.
Hook’s enthusiasm quickly spreads through the club, and the iced soda garnish becomes a summertime staple among London’s cocktail crowd. The punch’s influence was so significant that historian David Wondrich credits it with helping to bring the American style of chilled drinks to the U.K.—one glass at a time.
The Garrick Club Punch Recipe
Wondrich notes that the original recipe called simply for gin, most likely jenever from the Netherlands. In its absence, an Old Tom or London Dry will do. The following proportions serve a dozen.
Ingredienti
- 750 ml gin
- 120 ml maraschino
- 720 ml chilled soda water
- 230 ml fresh lemon juice
- 120 g white sugar
- 4 lemons
Method
Peel the lemons, avoiding the white pith, and place the peels in a punch bowl. Sprinkle with sugar and let sit for 30 minutes. Add lemon juice and stir until the sugar dissolves. Add gin and maraschino and stir again. Finally, pour in the chilled soda, add a large block of ice, and give it one last stir.
Garnish
No textbook garnish—just a slice of lemon can make all the difference.
Photo credits Julie Couder x Coqtail, location Dry Milano – all rights reserved
