photo by AmyBPerrault via flikr.com

Punches originated somewhere around the 1570′s and from the late 17th century to the mid nineteenth, dominated the cocktail world.  Most origin stories mention English travelers in India, who concocted a mixture of indigenous ingredients (spices, citrus, etc) combined with a variety of spirits. These mixtures were later spread and carried back to the European mother countries by sailors, where they became popular with the upper classes that could afford the sometimes cost-prohibitive ingredients.

The punch bowl would lose it’s popularity as the industrialization of the 19th century took full swing in England (and as much as two generations sooner in the ever industrious United States) as the bourgeoisie found themselves with an ever decreasing amount of free time to devote to the “Flowing Bowl”.

The usual composition of the rum punch is immortalized in rhyme:

“One of sour, two of sweet, three of strong and four of weak.”

which as a recipe could translate to:

• One part sour (lime juice)
• Two parts sweet (sugar or simple syrup)
• Three parts strong (usually a good, dark rum)
• Four parts weak (water, ice)
• sometimes topped with two dashes of Angostura bitters

Typical Rum Punches:

Fish House Punch

adapted from Gary Regan’s “Joy of Mixology”

• 1 bottle (750ml) Dark Rum
• 9 oz Brandy
• 4 oz Peach Brandy
• 4 oz Simple Syrup
• 5 oz Fresh Lime Juice
• 5 oz Fresh Lemon Juice
• 1 large block of ice (for serving)

Glass: Punch cup

Garnish: various

Pour ingredients into a  bowl, refrigerate at least 4 hours. Place block of ice in punch bowl and add the punch. serve.

Planter’s Punch (single serve)

adapted from Difford’s Guide

• 1 1/2 oz Dark Rum
• 1 oz Fresh Lime Juice
• 1/2 oz simple syrup
• 2 oz club soda
• 3 dashes Angostura Bitters
• dash of nutmeg (optional)

Glass: Collins

Garnish: Orange slice and mint sprig

Shake with ice and strain into a collins glass.

Hot Bowl Punch

recipe from “Drinking with Dickens” by Cedric Dickens

• 2 measures rum
• 1 measure sweet vermouth
• 1 measure orange juice
• peppercorns, cinnamon, root ginger, cloves – to taste

Simmer the orange juice and spices for half an hour.  Add rum and vermouth and pour into warmed glasses to which half a teaspoon of sugar has been added.