punch (most commonly rum punch) with ice in it for chilling and dilution
In America, as lake ice began to transition from a luxury item to a commodity in the 1780s, punch began to be reformulated with ice in mind and was advertised as such
The punch shown above is from Jerry Thomas’ 1862 book. Compare with the un-iced punch example. If you’re interested in making punches in the large format, we recommend you find a copy of Punch: The Delights (and Dangers) of the Flowing Bowl, by David Wondrich (New York: Perigree, 2010).
Barware icons courtesy of Haus Alpenz