"The Process of Mixing Must Be Diligently Attended To" - Four Historic Drink Recipes to Tr
The holidays are right around the corner, which means it's time for Untapped History to once again share its list of recommended historic alcoholic recipes for the Christmas Season! A word of caution...we are not responsible if your in-laws get out of control, refuse to leave for days on end or become extra “snugly” after consuming these punches. Enjoy! Jamaican Punch (17th Century) 1 cup fresh lime juice 2 cups grenadine syrup 2 cups Jamaican white rum 1 cup light rum 2 cups fresh pineapple juice 2 cups fresh orange juice orange slices for garnish pineapple slices for garnish Mix all ingredients together in a pitcher or punch bowl. Chill until serving.
Charleston Light Dragoon Punch (18th Century)
4 quarts of black tea 4 cups sugar 1 quart and 1 cup lemon juice 1 quart dark rum (Jamaican) 4 quarts California Brandy (any non-gourmet brandy) ½ pint peach (or apricot) brandy Equal parts Club soda Make the black tea/lemon juice mixture, stirring in sugar when hot. Add the alcohol. Set aside or bottle for later use. In a punch bowl place blocks of ice and garnishes of lemon and orange peels. Pour in equal parts of the tea-brandy-rum mixture with club soda.
Charles Dicken’s Punch (19th Century) 2 cups boiling water 1⁄ 2 cup sugar 2 tablespoons fresh lemon zest 1⁄ 4 cup borage fresh edible flower 2 cups sherry wine 1 cup brandy 4 cups apple cider Remove water from the boil. Steep the sugar, lemon zest and borage flowers in the hot water for 10 to 15 minutes. Strain and add the sherry, brandy and apple cider. Serve either hot or cold.
Mrs. Beeton’s “Hot Punch” aka Hot Toddy ½ pint rum ½ pint brandy ½ cup sugar 1 large lemon ½ tsp nutmeg 1 pint of boiling water According to Mrs. Beeton herself, “Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon juice (free from pips) and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly, and the punch will be ready to serve. It is very important in making punch that all the ingredients are thoroughly incorporated; and to insure success, the process of mixing must be diligently attended to.”