We would like to apologize for our lack of blog postings recently. Between family commitments, getting Untapped History ready for its second tour season and putting together podcasts (yes, those are being released this summer), we’ve been a tad busy.
So please accept our deepest apologies for not posting.
To make it up to you here are five historic alcoholic drink recipes to try this summer!
Hannah Wooley Punch (17th Century)
Yield: 15 cups
10 ounces Hennessy Fine De Cognac
8 ounces Barolo Chinato
10 ounces nutmeg syrup
26 ounces dry red wine, preferably merlot
10 ounces fresh lemon juice
5 ounces soda, to top
Nutmeg Syrup: 2 lbs white sugar, 1 whole nutmeg, 35 ounces water. Add sugar and water to a pan, grate the nutmeg and heat gently until the sugar dissolves.
Garnish: red currant strings or cranberries, edible flowers (such as violas), grated nutmeg and orange wheels.
Combine first five ingredients in punch bowl. Top with soda.
Garnish with red currant strings or cranberries, edible flowers (such as violas), grated nutmeg and orange wheels.
Ladle over cups with ice to serve.
Regent’s Punch (17th Century)
Yield: 16 cups
1 1/2 cups white sugar
lemon peels from 4 lemons
2 cups green tea
1 cup pineapple juice
2 cups water
1 1/2 cups lemon juice
1 cup orange juice
2 cups Cognac, preferably Pierre Ferrand 1840
1/2 cup maraschino liqueur, preferably Luxardo
1/2 cup Jamaican rum, preferably Hamilton Gold Jamaican Rum
3/4 cup Batavia arrack
1/2 bottle Champagne
Prepare an oleo saccharum by combining the sugar and lemon peels in the bottom of a large punch bowl (four quarts, minimum).
Muddle the lemon peel and sugar gently from time to time over a period of 45 minutes while preparing the fresh juices and tea.
Once steeped, use the hot green tea to melt the oleo saccharum.
Add to the punch bowl all of the remaining ingredients, except the Champagne and store in the refrigerator until service.
When ready to serve, add in ice and top with Champagne.
Philadelphia Fish House Punch (18th Century)
Yield: 18 - 20 cups
1 cup sugar
4 lemons, peeled and peels reserved
4 cups black tea (or water)
1 cup lemon juice
4 cups rum, Jamaican
2 cups cognac
1/2 cup peach brandy
Garnish: lemon wheels and freshly grated nutmeg
In a large bowl, add sugar and lemon peels, and rub together to release the citrus oils into the sugar. (This is called oleo-saccharum.)
Allow oleo-saccharum to infuse for at least 30 minutes.
Dissolve sugar with warm water or tea.
Add rum, cognac, lemon juice and peach brandy and stir to mix.
Add a block of ice to chill, and continue to add smaller pieces of ice for desired dilution.
Garnish with lemon wheels and freshly grated nutmeg.
Ladle into individual glasses.
Daniel Webster’s Punch (19th Century)
Yield: 8 Cups
1/2 cup sugar
1 bag black tea
1/2 cup lemon juice
3/4 cup cognac
3/4 cup oloroso, dry
3/4 cup Jamaican rum
1 1/2 cups Bordeaux, or any full-bodied red wine
champagne, to top
Peel the lemons, taking care to avoid as much of the bitter white pith as possible.
In a large bowl, combine the sugar with the lemon peels, then lightly muddle and let sit for 20 minutes to allow the citrus oils to infuse with the sugar.
Boil 2 cups of water and steep the tea bag in it for 5 minutes, and set aside to cool slightly.
To the bowl, add the tea, lemon juice, cognac, sherry, rum and red wine, and stir to combine.
Strain out the lemon peels and refrigerate for at least 30 minutes.
Fifteen minutes before serving, add the ice ring (see Editor's Note).
Ladle into cups and lightly top each glass with champagne.
Smoking Bishop (19th Century)
Yield: 10-12 cups
750 ml ruby port
750 ml red wine
1 cup water
1/2 cup brown sugar
1/4 teaspoon ginger, freshly grated
1/4 teaspoon allspice, ground
1/4 teaspoon nutmeg, freshly grated
20 cloves, whole
Garnish: clove-studded orange slice
Preheat oven to 350 degrees.
Wash and dry oranges. Pierce and stud each orange with five cloves.
Place oranges in a baking dish and roast until lightly browned all over, 60-90 minutes.
Add port, wine, water, sugar and spices to a saucepan, and simmer over low heat.
Slice oranges in half and squeeze juice into the wine and port mixture.
Serve in a punch bowl, and ladle into individual glasses.