Oh Joy!

R

richard-in-cincy

Well-known member
I have been eagerly anticipating a visit to The Dead Rabbit in NYC for months. Then the hurricane set them back and they have been missing their opening for weeks. I just check their web site and they are finally opening and I will get to visit them next week!!

I have been madly researching antique punch recipes to bide my time, and I present some of the flavorful fruits of my research.

http://www.deadrabbitnyc.com/menus/drinks/parlor/mixed-drinks/communal-punch/

 
REC: Punch

Punch à la Romaine (Roman Punch)

This was very popular and was served at the White House during Grant's presidency for public receptions and also on the Titanic in the first class dining room in place of the sorbet course.

12 Servings

1.5 cups freshly squeezed lemon juice (appr. 10-11 lemons)
1/2 cup freshly squeezed orange juice (appr. 2 oranges)
2 cups powdered sugar (granulated sugar pulverized in a blender of food processor)
rind of one orange, thinly sliced
10 egg whites
1 750-ml bottle of dark rum
1 750-ml bottle of dry champagne

Combine citrus juice, sugar, and orange rind in a bowl. Stir to dissolve sugar. Let sit for 24 hours. Strain.

 
REC: Charleston Light Dragoon Punch (c. 1852)

40 servings

4 cups of sugar
4 cups water
Juice of 2 dozen lemons,
Zest of 2 dozen lemons
Juice of 1 dozen oranges
Zest of 1 dozen oranges
1/2 cup grenadine
1/2 cup Curacao
1 gallon of black tea
1 gallon brandy
1 quart Jamaican rum
½ pint of peach brandy
Peel of 6 lemons, in thin curls
1/2 gallon seltzer
1/2 cup raspberry syrup
1 cup sweet cherries in syrup
1 pineapple, sliced

Combine sugar, water, and zests. Bring to a boil, turn off heat, cover and let sit for 1 day.

In a large punchbowl, combine remaining ingredients with the strained citrus syrup, tightly cover and let sit for 24 hours.

Before serving, stir in the seltzer and float a large block of ice with orange and lemon slices, cherries, and pineapple frozen into.

Enjoy!

 
REC: Punch

Punch à la Romaine (Roman Punch)

This was very popular and was served at the White House during Grant's presidency and also on the Titanic in the first class dining room in place of the sorbet course.

12 Servings

1.5 cups freshly squeezed lemon juice (appr. 10-11 lemons)
1/2 cup freshly squeezed orange juice (appr. 2 oranges)
2 cups powdered sugar (granulated sugar pulverized in a blender of food processor)
rind of one orange, thinly sliced
10 egg whites
1 750-ml bottle of dark rum
1 750-ml bottle of dry champagne

Combine citrus juice, sugar, and orange rind in a bowl. Stir to dissolve sugar. Let sit for 24 hours. Strain.

Beat egg whites. Slowly fold the egg whites into the juice. Freeze the mixture for 1-2 hours, stirring occasionally to break up ice, freeze until slushy.

Immediately before serving, stir in the rum and champagne.

Float a block of ice in the punch bowl to which you have frozen lemon and orange slices and maraschino cherries.

 
Trying this again without the fancy French accent to see if it will post: REC: Roman Punch

Punch à la Romaine (Roman Punch)

This was very popular and was served at the White House during Grant's presidency and also on the Titanic in the first class dining room in place of the sorbet course.

12 Servings

1.5 cups freshly squeezed lemon juice (appr. 10-11 lemons)
1/2 cup freshly squeezed orange juice (appr. 2 oranges)
2 cups powdered sugar (granulated sugar pulverized in a blender of food processor)
rind of one orange, thinly sliced
10 egg whites
1 750-ml bottle of dark rum
1 750-ml bottle of dry champagne

Combine citrus juice, sugar, and orange rind in a bowl. Stir to dissolve sugar. Let sit for 24 hours. Strain.

Beat egg whites. Slowly fold the egg whites into the juice. Freeze the mixture for 1-2 hours, stirring occasionally to break up ice, freeze until slushy.

Immediately before serving, stir in the rum and champagne.

Float a block of ice in the punch bowl to which you have frozen lemon and orange slices and maraschino cherries.

 
raspberry syrup

sorry, can't edit the message. things seem to be falling apart...

1 pint raspberries
1 cup sugar

Cover raspberries with sugar, do not stir, refrigerate, covered, for 24 hours. Strain syrup from berries.

This works for blackberries and strawberries too.

 
A Monkey's Uncle Punch

15 servings

1.5 cups spice infused bourbon
1 quart hard cider
1/2 cup banana liqueur
1/2 cup lemon juice
15 star anise
15 orange slices

Combine ingredients in a lidded container. Refrigerate for 24 hours. Pour over a large block of ice in the punch bowl. Garnish glasses with a star anise and an orange slice on the rim of the glass.

spice-infused bourbon

6 cinnamon sticks
12 star anise
1 tablespoon allspice
1 tablespoon cardamom
1 tablespoon of whole cloves
1 375-ml bottle of bourbon

Toast spices in a hot pan, shaking frequently, about 5 minutes. Do not burn! Cool. Combine with bourbon in a sealed container. Let sit for 1 week.

Banana Liqueur

1 cup dark rum
2 cups light rum
2 split vanilla beans
1/4 cup dark chocolate (Minimum 60%)
4 sliced ripe bananas (deep yellow with brown spots)

Put ingredients in a sealable freezer bag or jar. Let sit for 1 week in the fridge. Strain.

 
Chatham Artillery Punch (1860)

40 servings

1 and 1/2 750-ml bottles of rose wine
1 750-ml bottle of dark rum
3 cups brewed green tea
2 cups gin
2 cups rye
2 cups peach brandy
1 fresh pineapple, sliced
1 and 1/4 cup brown sugar
1 cup maraschino cherries with juice
1 and 3/4 cups lemon juice
4 bottles of champagne

In a large jar, combine all ingredients except champagne. Seal jar. Refrigerate for 1-7 days.

Pour into punch bowl with block of ice that you have frozen fruit into. Stir in the champagne.

Start the party.

 
Spiced Plum Punch

18 servings

1 block of ice
spiced plums in syrup
4 cups aged dark rum (Flor de Cana 7 year or older)
2 cups ruby port
3 cups apple cider
1 cup cranberry-raspberry juice
1 750-ml bottle of dry champagne
mint for garnishing

Combine all ingredients up to champagne in punch bowl. Before serving, add the champagne and garnish.

Spiced Plums

4 cinnamon sticks
3 1-inch chunks of ginger
2 tsp. whole cloves
1 tsp. black pepper corns
1 bay leaf
1 cup brown sugar
1 cup raw honey
1 cup water
1 split vanilla bean
12 moderately ripe firm red plums

Bring all the ingredients except plums to a simmer for 30 minutes. Add the sliced and pitted plums to a jar and strain the syrup over them, seal, cool, and let sit for 1 week in the fridge.

 
Agave con Leche (serious yumolicious)

16 servings

2 and 1/4 cup whole milk, preferably raw
2 cups ruby red grapefruit juice (appr. 4 grapefruits)
1/2 cup lime juice (appr. 4)
1 750-ml bottle of Blanco Tequila
1 and 2/3 cup St. Germain Elderflower liqueur

Heat the milk, stirring, to 120F. Remove from heat and cool.

Combine milk with citrus juices (yes, it's going to curdle). Rest for 30 minutes.

Strain citrus-whey from the curds (fine mesh strainer, then coffee filters to get a clear liquid).

Combine citrus-whey juice with tequila and St. Germain, Refrigerate for at least 6 hours, tightly sealed.

Pour over large block of ice in the punch bowl.

 
Tchoupitoulas Punch

15 servings

1 750-ml bottle of Wild Turkey 101 Bourbon
1/2 cup Benedictine
1 and 2/3 cup Noilly Prat sweet vermouth
1 and 1/2 cups each of orange and lemon juices (6 oranges, 9 lemons)
1/2 cup bar syrup (1/2 cup water, 1 cup organic evaporated cane sugar, bring to a simmer, stir, cool).
1 tsp. Peychaud's Bitters
1 large block of ice with fruit
3 ripe peaches, sliced
1/2 pineapple, sliced

Combine in punch bowl. Garnish with fruit.

 
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