Tag Archives: Punch

Brandy Milk Punch

Vintage Cocktails #25: Milk Punch

Well, here we are. One Quarter of the way through Vintage Spirits and Forgotten Cocktails. I have tried many a drink that I otherwise would never have tried, and have purchased many an ingredient that I have wanted, but never had the need for. Really, if I had the money, I would buy the whole liquor store. It is that cool. Enough rambling and on to the drink.

The Milk Punch is traditionally a breakfast (or dessert) cocktail. I think it functions well in both applications, as well as for a hot summer day. I have actually had this drink many times, but usually around the Christmas season, as the blend of dark spirits and nutmeg go well with the holiday atmosphere. The milk punch is refreshing, with the brandy providing a nice backbone, and the rum adding its flavors along the edge. I prefer using a super dark rum such as Cruzan Blackstrap or Goslings Black Seal for the extra molasses flavor, but any dark rum will do fine. One note on preparation: if you shake this drink, you will get a nice thick foamy layer on top. If that is not your preference, you may also stir the drink, just make sure it still gets mixed up well.

Milk Punch
1 oz Brandy
1/2 oz Dark Rum
2 tsp Simple Syrup
2 dashes Vanilla Extract
4 oz Whole Milk

Crimean Cup

Vintage Cocktails #22: Crimean Cup A La Marmora

Found within the pages of Jerry Thomas’s Bartender’s Guide (1862) this drink is named after the sixth prime minister of the Kingdom of Italy, who was also a hero of the Crimean War. The original drink was meant as a punch for around 30 people, but here is presented as a drink for two. The Crimean Cup is reminiscent of a Mai Tai, with some extra sparkle and funk provided by champagne and maraschino liquer. I would recommend this in its original quantity for a summer gathering.

Crimean Cup A La Marmora
2 broad slices of Lemon Peel
1 tsp Sugar
1/2 oz Dark Jamaican Rum
1 oz Brandy
1/2 oz Maraschino Liqueur
1/2 oz Jamaican Rum
2 oz Orgeat Syrup
1/2 oz Lemon Juice
4 oz Soda Water
3 oz Champagne

Fish House Punch

MxMo: Vintage Cocktails #11: Fish House Punch

Try as I might, I have never been prepared for a mixology monday.  I always know about it for weeks  and then forget, clamoring at the last minute to put something up.  This month is similar in that I am  sitting here, at 9pm mixing up my beverage.  However, I have known for a while what I wanted to put  up.  This month’s MxMo is hosted by Mike at Hobson’s Choice, and his theme is Punch.  As  I am  working through Vintage Spirits, I noticed that there were several punches listed, and since I am making each and every drink in the book, I thought it was only fitting that this entry combine the two.  First off, lets look at what punch is.

Punch is a loanword from Hindi panch and the drink was made from five different ingredients: spirit, sugar, lemon, water, and tea or spices.  Sounds very similar to the definition of a cocktail.  The drink was brought back from India to England by the sailors and employees of the British East India Company in the early seventeenth century, and from there it was introduced into other European countries.  The term punch was first recorded in British documents dating back to 1632. At that time, most punches were of the Wassail type, or with a wine or brandy base, but by around 1655, when Jamaica came out with rum, the ‘modern’ punch was born and by 1671, there were references to punch houses.

Perhaps one of the most famous punches, supposedly partaken by many of the founding fathers of our nation, was created at the Schuylkill Fishing Company also known as the “Fish House”.  Out of that famed gentlemen’s club comes the Fish House Punch.  The Fish House Punch recipe has had many variations over the years, but I will go with the one listed in Vintage Spirits.  A similar recipe can be found in Jerry Thomas’s Bon Vivant’s Companion.

Fish House Punch
2 Quarts Jamaican Rum (Appleton 12yr)
1 Quart Brandy (Hennessy VS)
1/2 Pint Peach Brandy
1/2 Pint Maraschino Liqueur
1 Quart Green Tea
1 Pint Lemon Juice
1 Lb Powdered Sugar
1 Bottle Champagne
Serve over ice.

Maybe not obvious, but I did not mix the large recipe up for this post, but instead mixed up a batch for about 5 drinks.
The punch is very forward on the rum, but pairs excellently with the brandy. The fruit flavors linger in the background, with the maraschino adding the small amount of bitterness to keep the drink in balance. All in all, a great concoction which is historically accurate to the origins of punch, and which may see an appearance at my next party.

You can find the round up for this month’s MxMo here