A sweet, versatile taste of nostalgia

A creation of C.H. Graves & Sons, Hub Punch was a staple of social circles in the early 1900s, when punch culture was at its peak. Concocted at the now defunct Hub Hotel in upstate New York, no full bottles of Hub Punch are known to exist. In crafting our recipe, we had to piece together what it might have tasted like using historical context and a lot of experimentation.

The recipe uses our Boston Rum as a base and is infused with orange, raspberry, lemon, and a select combination of botanicals. Because the resulting spirit is both fruity and herbal, it serves as a versatile base for cocktails. We’ve found that 1 part hub Punch, 2 parts something sweet (lemonade, ginger ale, sweet tea, ginger beer) and 2 parts soda water is ideal.

SVG_code_fileIt wasn’t until C.H. Graves started bottling Hub Punch in Boston that the spirit gained attention nationally. The idea for re-creating Hub Punch was brought to us by two local bartenders who stumbled upon an empty bottle. As an homage to the original product, we ended up replicating the intricate detailing that was part of the original label.

 
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The Hub Punch

  • Lemon wedge
  • 1.5 oz Bully Boy Hub Punch
  • 3 oz soda water
  • 3 oz ginger ale

Muddle a lemon wedge. Add Bully Boy Hub Punch, soda water and ginger ale. Stir and add ice.

Hub Soda

  •     1.5 oz Bully Boy Hub Punch
  •     3 oz soda water
  •     Lime wedge

Mix Bully Boy Hub Punch and soda water with ice.  Garnish with fresh squeezed lime wedge.

T.I. Park

  •     1.5 oz Bully Boy Hub Punch
  •     3 oz Orangina
  •     3 oz soda water
  •     Lime wedge

Mix Bully Boy Hub Punch with Orangina and soda water on ice. Garnish with fresh squeezed lime wedge.

Red Dawn

  •     1.5 oz Bully Boy Hub Punch
  •     .25 oz sweet vermouth
  •     1 tsp lemon juice
  •     Ginger beer

Stir Bully Boy Hub Punch with sweet vermouth and lemon juice. Pour over ice and top with ginger beer.