Jigger, Beaker and Glass by Baker Charles H. Jr

Author:Baker, Charles H., Jr.
Language: eng
Format: epub
Publisher: Derrydale Press
Published: 1992-08-14T16:00:00+00:00

FOR THOSE WHO ADMIRE HOT PUNCHES, a BRIEF SELECTED LIST MAY further BE FOUND under HOT HELPERS, STARTING on PAGE 50, onward

FOR THOSE WHO WISH to MIX NON-ALCOHOLIC PUNCHES

We have carefully selected several very original, fragrant, and flavourful punches as a relief from the eternal orange-lemon-fruit scramble which has hog-ridden us for generations. These are listed in a separate group under TEMPERANCE DELIGHTS, on Page 139.

BENGAL LANCERS’ PUNCH

Captain Ferguson, late of His Majesty’s Cavalry in upper India, gave us this one back in 1926, and it was a specialty of his Colonel on quite special occasions.

Champagne, 1 qt

Orange juice, ½ cup

Fresh pineapple juice, ½ cup

Jamaica or Barbados rum, 3 ponies

Claret, 2 pint bottles

Lime juice, ½ cup

Cointreau or curaçao, 3 ponies

Charged water, 1 pint

A little sugar, to taste; and keep it dry and not too sweet

Ice as above, and garnish with very thin slices of green lime. This is a particularly delicate punch, and Barbados rum is less likely to overpower the delicate wine flavours than Jamaica.

PUNCH à la DUC de BOURGOGNE

Red burgundy, 2 qts

Red port, 1 pint

Lemon, juice, 2

Cherry brandy, 1 cup

Fine sugar, ¼ lb, or so

Orange, juice, 2

Charged water, about 1 qt, or a trifle more

Ice as above and garnish with pitted red cherries.

FISH HOUSE PUNCH, DATING from 1732, the STATE in SCHUYLKILL CLASSIC

This is America’s most famous punch receipt; at least it is known by reputation to more people than any other. The mix has come from 1732 right to this date—practically 200 years, unchanged and unimproved for the simple reason that it could not be improved upon!

Jamaica Rum; Barbados, Haitian; or ½ Bacardi and ½ Jamaica, 2 qts

Cognac brandy, 1 qt

Loaf sugar, ¾ lb

Water, 2 qts; spring water is indicated

Lemon juice, 1 qt; lime would be even more delicate

Peach brandy, 1 wine glass

Put sugar in bowl, put on enough water to dissolve completely, then contribute the various spirits and liquids—stirring diligently. Center as big a lump of ice as may be in the bowl, permitting the brew to stand unmolested for a couple of hours. . . . Our alternate suggestions are in no way intended as heresy, but simply indicate what substitutions, if any, are possible. Many entirely worthy folk both on the Schuylkill River and the Mississippi, don’t happen to care for Jamaica rum. All our male parentage having come from Philadelphia or Germantown or the Chester Valley out the “Main Line,” we know a bit of how Philadelphia tradition, good or poor, carries on serenely in the midst of an otherwise crude and bustling world. . . . Also bear in mind that while many Jamaica rums come in full quarts, both Bacardi and Cognac invariably seem to come encased in fifths, so calibrate accordingly. . . . Warning: there are a horde of so-called “Fish House Punch” receipts that include benedictine, curaçao, bourbon, and God knows what else. Eschew them. There is but one receipt, unwavering, invariable. This is it.

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