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"At Nerule is made the best Arach or Nepa de Goa, with
which the English on this Coast make that enervating Liquor
called Paunch {which is Indostan for Five) from Five In
gredients." 1672.
Punches
Punch is the.ideal beverage to serve at large gatherings
and many are the kinds from which to choose when you
are preparing to entertain in a big way.
The Punch Bowl, or Bowl O'Punch, as our English
cousins call it, has long been a feature of Christmas and
holiday festivities. The word punch comes from India,
and is derived from the Hindu panch, meaning five, the
original beverage being composed of five ingredients,
viz.: spirits, water or milk, lemon, sugar, spice or cordial.
The punch field is covered by arrack, brandy, claret, gin,
milk, rum, tea, whiskey, wine, and fruit punch. The
drink is usuallv qualified by the name of the principal
ingredient, as, for example, whiskey punch.
St. Charles Punch
1 teaspoon sugar
1 lemon—juice only
1 jigger port wine
1 pony cognac brandy
1/3 teaspoon curagao
Dissolve the sugar with a little water in a mixing glass. Add
the lemon juice, the port wine, the cognac, and last the curagao.
Fill the glass with fine ice and jiggle with the barspoon. Pour
into a long thin glass, garnish with fruit, and serve with a straw.
Years ago this was a famed punch very much in de
mand at the celebrated St. Charles Hotel bar. Don't
omit the straw; this drink demands long and deliberate
sipping for consummate enjoyment.
Eighty-four