Punch!

[coloradoclyde]

Who likes Punch?
Seems it was popular throughout our era..

Any favorites?......or recipes?

 

[coloradoclyde]

Punch haters are welcome to comment :grin: also....

 

[Tallswife]

Geeze, and here I thought maybe we were having a fight! Food or otherwise!

Can't say I have a favorite. If it's there I'll drink it.

 

[coloradoclyde]

Never....I know you would win..... :grin:

 

[Tallswife]

Never....I know you would win..... :grin:

:rotf: :rotf: :rotf:

 

[sidelock]

Is "punch" same as COOL AID? Tastes like it to me.

 

[coloradoclyde]

This punch is for adults.....not the children. :nono:

 

[Coot]

Mrs Coot makes a simple punch for 18th c gatherings:

"Fish house Punch" - simplified for modern use

2 cans frozen lemonade mix
add 1/2 the water called for on the cans.
1 (750ml) bottle dark rum
1 (750ml) bottle peach brandy

mix all ingredients & let sit overnight.

 

[coloradoclyde]

Sounds like it would put hair on your chest..... :haha:

 

[Coot]

Umm......it is intended to serve more than one person. :wink:

 

[tenngun]

From what I have read old punches were short on fruit juice, often made on a base of ale or a bear, maybe just a grog with sugar ginger or lemon added. I don't know if a line was drawn between a punch a nog (milked based) or a flip. It seems :idunno: That a punch was always served cold, but Im thinking mint julep.

 

[coloradoclyde]

[youtube]Ms-LB_I4MW8[/youtube]

 

[coloradoclyde]

"In the 18th century, drinking was the most popular of all tavern recreations...The kind of drink offered by an individual tavern was a factor in its location, the availability of supplies, and the economic status and aspirations of its tavern keeper. Drinking habits did not differ significantly from colony to colony, wehre the majority of the inhabitants were British...Rum was the most popular distilled liquor of the time...Punch was a combination of then luxurious ingredients. The drink was made using the rinds and juice of imported lemons, limes, and even oranges, commonly mixed with rum, and white or brown sugar...Lime punch was the most popular version of the drink...punch was served warm and sold in taverns by the bowl...Toddy--rum mixed with sugar and water--and sangre--a mixture of wine or beer sweetened with sugar and flavored with nutmeg--were also dispensed by the bowl...Wine, imported from Spain and Germany, was also served in taverns, but was not widely available outside the cities...Madeira, served during the meal, was the most expensive and popular wine. The consumption of wine, like punch, was limited to the more affluent. Many colonials drank cheaper, fermented beverages made locally. Cider (hard cider) was sold by the jug...Beer was either imported from England or locally brewed...Brandy was usually imported, but native varieties were sold, made from peaches, apples, or cherries. Homemade liquors gained popularity during the Revolution when the importation of alcohol, beer, and wine was halted."
---Early American Taverns: For the Entertainment of Friends and Strangers, Kym S. Rice for Fraunces Tavern Museum [Regnery Gateway:Chicago] 1983 (p. 85-96)

 

[coloradoclyde]

"Beyond the home, colonials consumed food and drink within another social setting--the tavern...Ordinaries dotted the colonial landscape. Ferries and courthouses were prime locations. The numerous watercourses that interrupted overland travel in North Carolina often necessitated ferriage...While waiting for ferrymen and perhaps for favorable winds, travelers needed an opportunity to rest and refresh themselves...Ordinary keepers emanated chiefly from the middling ranks of society...Indeeed, the occupation of ordinary keepers may have been a springboard to prominence, for the proprietors of public houses made many acquaintences...and maintained a creditor's hold over many of their patrons...Dinner consisted of meat (sometimes two dishes), hot or cold, salted or fresh, with or without corn or wheat bread, and with or without small beer or cider. Supper and breakfast included a hot meat and small beer. Often breakfast consisted only of tea or coffee and wheat bread, hoe cake, or toast...A variety of alcoholic liquors was served in the provincial taverns. They were rated by the gallon, quart, pint, gill, and half-gill but often were sold by the bow, nip, or dram... Rum generally came from the West Indies or New England...Cider might be the 'common Carolina' variety or it might be imported from England or New England. It was sometimes designated as 'summer' and 'winter' cider and rated in quality from 'good' and best.' Also popular were beer, brandy and wine. Varieties of beer included those form Europe...from the colonies...Ordinaries offered homemade peach and apple brandy as well as the imported drink...Mixed drinks, particularly punch, greatly appealed to the colonials. Punch, consisting of five ingredients, usually contained rum with 'loaf' or brown sugar. Another favorite was the toddy, made of rum, brandy, or whiskey..."
---"The Colonial Tavern: A Gathering Place in the Albemarle [North Carolina]," Alan D. Watson, A Taste of the Past: Early Foodways of the Albemarle Region [North Carolina], James C. Jordan III guest exhibition curator [Museum of the Albemarle:Elizabeth City NC] 1991 (p. 36-41)

 

[tenngun]

:hatsoff: pretty neat

 

[coloradoclyde]

I also found two references about mint juleps....

One stating that it was common for colonists to have them for breakfast...and the other stating that it was difficult to sell a farm if mint didn't grow on the property....

 

[Grumpa]

Can't say I have a favorite. If it's there I'll drink it.

:haha: :haha: Some years back, I got my Wife through 3 weeks of late October - early November weather in Ireland, by frequent Pub stops , where I would order Hot Whiskey - a toddy made with boiling water, brown sugar, cloves, and your whiskey of choice (usually Paddy's). Every pub had the kettle boiling!

Richard/Grumpa

 

[Black Hand]

Who likes Punch?
Seems it was popular throughout our era..

Any favorites?......or recipes?

Beth Gilgun has a tasty recipe in Tidings from the 18th Century. I've made it a few times - delicious and potent...

 

[coloradoclyde]

Who likes Punch?
Seems it was popular throughout our era..

Any favorites?......or recipes?

Beth Gilgun has a tasty recipe in Tidings from the 18th Century. I've made it a few times - delicious and potent...

Going to make me go look it up myself huh!... :shocked2: :haha:

 

[Black Hand]

If you don't have a copy, I'll be happy to post her recipe.