FISHOUSE PUNCH

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Loyalist Dave

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"Punch" it is often mentioned, was a way to temper rather harsh liquor (not long aged nor well distilled), and stretching it as well. Further, most but not all recipes for "punch" have at least a fruit juice of the citrus family, or apple, and tend to be mid winter favorites. Thus it is often consumed for "good health"..., well it would ward off the scurvy. Punch was also often served at social gatherings where dancing was also part of the entertainment, and although in winter, the dancers in a well warmed meeting hall, could get quite warm, hence the need for a chilled beverage.

1 cup sugar
3½ cups water
1½ cups fresh squeezed lemon juice,
1 (750-ml) bottle, unspiced rum, (80 proof is good, 95 proof is better)
12 ounces, good cognac
12 ounces, peach brandy
1 block of ice.

Heat the water and then dissolve the sugar into the water, then add the lemon, and allow it to come to room temperature. Then add the alcoholic beverages, and place into a container that can be sealed. (An empty gallon jug of water with a cap works well)
Allow this to sit and chill for several hours in the fridge.

When ready to serve you place a block* of ice into the punch bowl, (an empty quart sized ice cream carton will work to make the block- just freeze water in it, and "unmold"), and pour the punch from the gallon jug over the block of ice in the punchbowl. Float several thin slices of lemons and oranges in the bowl for garnish.

* Nope, you can't use cubed ice. They dissolve too fast and make the punch too watery.

You will find recipes for bartenders to make single servings of this..., well they suck (no pun intended).:confused: The fresh lemon juice is important, AND the mellowing time before serving is also important. ;) Cognac isn't cheap, but I've tried "lesser" brandy and the taste just isn't the same.

LD
 

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