Punch by David Wondrich

Author:David Wondrich [Wondrich, David]
Language: eng
Format: epub
ISBN: 9780399536168
Google: R0V2HXjDapgC
Amazon: B0067788BS
Publisher: Penguin Group
Published: 2010-10-14T18:30:00+00:00

SOURCE: Quoted in John Ashton, Social Life in the Reign of Queen Anne, Taken from Original Sources, 1882

SUGGESTED PROCEDURE

Begin with an oleo-saccharum of four lemons and 1 cup fine-grained raw sugar, such as Florida Crystals. Add 8 ounces lemon juice and stir until sugar has dissolved. Add 1 quart VS-grade cognac and 2 quarts cool water. Grate nutmeg on top.

NOTES

I’ve suggested the oleo-saccharum here to reflect the increasing sophistication of Punch-making in the eighteenth century. Unless your cognac is “full Proof” like Bird’s (whatever that meant in 1707), even the lesser quantity of water will not make this “very strong.” If you’re adding ice, in fact, you might want to use even less. If you should find yourself short a cup or so of the brandy and had just that amount of Smith & Cross Jamaican rum or other hogo-bomb loitering around with nothing to do, matters might be arranged to the benefit of all concerned.

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