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PUNCHES
Punch in its oldest and simplest form is Rum and Water,
Hot or Iced, with sugar to taste and orange or lemon juice
(for Hot Punch) or Fresh Lime Juice (for Cold Punch).
It wasin 1655 when they took Jamaica from Spain that the
English were first introduced to Punch. During the 18th
Century this drink became very popular. It was''brewed''
or mixed at a table in a punchbowl by the host, with Rum
as one of the ingredients but other-spirits as weU. (One
of the other popular ones was Brandy when made with
hot water.) Oranges and lemons in thin slices, grated
nutmeg and sundry decorations and flavouring to the taste
or discretion of the mixer.
Planters Punch
.Use Tumbler.
Two or three pieces of Ice.
1 dash Angostura Bitters.
Juice of 1/2 Lemon or Lime.
I teaspoon of Grenadine.
One glass of Rum.
Add Syphon Soda.
Stir and Serve after adding
slices of Orange and Lemon.
Claret Punch
Use Goblet.
3 ozs. Claret.
Juice of 1/2 Lemon.
2 dashes Curacao.
1 teaspoon sugar.
Dress with Fruits and fine Ice.
Finish with Dry Ginger Ale.
Brandy Punch
Use Goblet.
2 ozs. Brandy.
4 dashes Curacao.
Shaved Ice.
Dress with Mint and Fruit.
Stir well.
Add Dry Ginger Ale.
Swedish Hot Punch
Use small heated Tumbler.
One glass Caloric Punch.
Fill with Boiling Water.
Serve with slices of Lemon.
St. Charles Punch
Use Tumbler.
1/2 oz. Brandy.
1/2 oz. Port Wine.
Four dashes Curacao.
Juice of 1/2 Lemon.
1 teaspoon of Gomme Syrup.
Shake well and Strain into
Tumbler in which shaved
Ice has been placed.
Decorate with Fruit and
Serve with a straw.
Trinidad Punch
Use Mixing Glass or Shaker.
Put in sufficient Shaved Ice
to fill 2 glasses.
Juice of one Lime or Lemon.
2 teaspoons of Gomme Syrup.
1 measure of Rum.
4 dashes Angostura.
When thoroughly mixed,
divide into 2 drinks, grat
ing a little Nutmeg on top.
Add Lemon Peel.
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