From Paanch to Punch: The Origin Story of India’s First Signature Cocktail

Long before sleek glasses and single-serve cocktails, there was the punch bowl. And the history of this communal centrepiece traces its roots all the way back to India. The word ‘punch’ isn't English at all—it’s a direct descendant of the Hindi word paanch, meaning ‘five’, a nod to the drink’s original five ingredients: alcohol, sugar, citrus, water, and spices.

FROM INDIA TO THE WORLD

It was the British East India Company that introduced Paanch to the world. The earliest written records of Paanch date back to the 1630s. An employee of the East India Company, Robert Addams, wrote to a colleague in 1632, hoping they would “keep good house together and drink punch freely”. A few years later, in 1638, a German traveller noted that the British factory workers in Surat, Gujarat, were already making a drink with spirits, rose water, lime juice, and sugar. As sailors and traders returned home, they didn't just bring back silks and spices— they brought with them a taste for this new drink. As it reached European shores, its name was anglicised to ‘punch’, and it quickly gained popularity. By the 18th century, punch had become a staple of colonial life, found in gentlemen’s clubs and private homes alike. Spices like cinnamon, cloves, and nutmeg became central to the recipes, and the large, communal punch bowl became a symbol of warmth and social connection. At a time when most alcoholic drinks were served individually, punch stood out for its communal nature.

People would gather around the bowl, sharing ladles and conversation. Soon, the drink evolved, incorporating different base spirits like brandy and rum, and sweeteners such as pineapple and orange. By the 19th century, punch was more than just a drink—it was a performance. Elaborate punch bowls, often crafted from silver or porcelain, became status symbols. Recipes were passed down through generations, and the act of mixing and serving punch became a cherished ritual. The drink’s journey around the globe led to unique local versions, from Australia's potent ‘Blow My Skull’ made with rum and hot water, to Mexico’s spicy, fruity holiday Ponche.

A MODERN REVIVAL

Despite its worldwide popularity, punch eventually faded from the mainstream. The fast-paced Victorian era brought new drinking habits, and the slower, more sociable ritual of the punch bowl became a thing of the past. The rise of single-serve cocktails in the 20th century further pushed punch into obscurity. Writer Charles Dickens even lamented the decline of the punch bowl in 1850, noting how they had become a forgotten relic. Today, however, punch is quietly making a comeback. A new generation of drinkers is rediscovering the joy of shared drinks and drinks with a story. In London, a bar called The Punch Room is dedicated solely to serving punch, perhaps the first of its kind since the 1800s. In India, modern bars are re-imagining Paanch with new ingredients, from tequila and raw mango to wellness-focused blends.

This revival reflects a growing interest in beverages with heritage. Punch, after all, is more than a mix of ingredients. It’s an Indian drink that travelled the world, adapted to every culture it touched, and reminds us that the best things in life are meant to be shared.

Manifest Recommends These Modern Renditions Of Paanch

Jammu Julep by Akshay Sikri, Director F&B, Taj Mahal Palace, Mumbai

Ingredients: Old Monk: 15 ml, Captain Morgan: 45 ml, mint leaves and sliced green chilli, masala syrup and lime juice: 50 ml

For garnish: blueberries, dehydrated lime, mint, and sandalwood dust

Instructions: muddle mint, chilli, and blueberries in a julep glass. Add rum and syrup, shake well, and strain into a tin with ice. Top with crushed ice and garnish with berries, lime, mint, and sandalwood.

Astral Harmony by Lalit, Mixologist at Cirrus 9, the Oberoi, New Delhi

Ingredients: Patrón Silver Tequila: 30 ml; Fandango Mezcal: 10 ml, bell pepper, cucumber and Indian spices mix, Cordial: 30 ml, clarified grapefruit juice: 60ml

Instructions: Lightly roast cardamom, then add all ingredients to a saucepan over medium heat. Cook for 20 minutes until the sugar dissolves and the bell pepper softens. Double strain and refrigerate. Carbonate the cocktail mix, pour into a highball glass over ice.

Citrus Trail by Vanshika Bhatia, Founder of Petite Pie Shop

Ingredients: Gin: 45 ml; tea-infused sugar syrup: 30ml; a pinch of fennel seed powder; fresh orange juice: 45 ml; lemon juice: 15 ml

Instructions: combine gin, tea syrup, fennel seeds, orange and lemon juice in a shaker with ice. Shake well, strain into a highball glass over fresh ice, top with soda, and garnish with citrus peel or fennel seeds.

This story appears in Manifest India’s Issue 04. Subscribe here for more stories like this.