Posts Tagged ‘punch’

Fish House Punch

Friday, October 7th, 2005

A riparian sceneI’ve just sloshed together a batch of Fish House Punch in preparation for a friend’s party tomorrow evening — it’s the first recipe I’ve made that has occasioned the use of a 3-gallon carboy as a shaker. This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia’s fishing club, The Colony in Schuylkill* … there are variations to the recipe depending on what source you consult, but they’re mostly pretty minor. In the main, it seems that Fish House Punch is so revered that most know better than to tinker with its sacred formula. Sadly, in using a peach schnapps I depart from the norm — strictly speaking, peach brandy is called for — but unfortunately the State of Oregon doesn’t see fit to sell any peach brandies that aren’t wholly artificially flavored. I hope the founding grandfathers will forgive a transgression in the interest of verity over verisimilitude.

25 oz. Jamaican rum
25 oz. gold rum
25 oz. cognac
24 oz. lemon juice
8 oz. peach schnapps
1 2/3 cups sugar
3 1/2 pints water

mix sugar, water and lemon juice until dissolved, add liquor, stir well and allow to stand for several hours before serving, poured over a large block of ice.

Though the requisite several hours of flavor-blending has yet to pass, I couldn’t resist a sample or two. It’s good. It’s strong. It’s the kind of punch that can get you into trouble. It’s terribly, deceptively delicious. Several apocryphal stories attribute gaps in George Washington’s journals to overindulgence in Fish House Punch… I wonder if there are places claiming that “Washington Slepte It Offe Here.”

*In 1732 the club was known as “The Colony in Schuylkill,” but it changed its name to “The State in Schuylkill” in 1783, in keeping with events of the day. Also known as The Schuylkill Fishing Company, it was a quirky sporting gentleman’s affair, claiming sovereignty unto itself. Each of its 25 members had a faux governmental title and whatnot… I believe the club continues to this day, though so far I can only find evidence up through 1981.

Planter’s Punch

Monday, July 18th, 2005

It’s been hot on the grounds of the Slakethirst estate — conditions which turn the palate towards that old devil rum. Adam Thornton recently suggested Planter’s Punch, and while I happened to have neither pineapple juice nor a copy of DeGroff (required to make one a la Thornton), there are other ways and means, and it seemed a very good idea, as it’s been a while.

3 oz. dark rum
3/4 oz. grenadine
juice of a small lime
juice of 1/2 lemon
3 dashes Fee’s Aromatic bitters

Stir with crushed ice and strain into a collins glass 2/3 full of same

The recipe above is Vic Bergeron’s, from his 1947 Trader Vic’s Bartender’s Guide. It has been slightly modified for convenience (more grenadine, no bar sugar) and personal preference (no bitters in Vic’s), but I don’t think it loses much in translation. Mix it right and you’ll know it, because you will have been transported. Portland lost its Trader Vic’s years ago, but Vic’s Planter’s Punch recipe brings it back in all its dimly-lit, scorpion bowl slurping splendor. This isn’t mere literary license, either: I really did experience something on the order of a multisensory flashback. It’s a damn fine drink!

A wide variety of juices and ratios may appear under this name — and perhaps validly so … I’ll pick up some pineapple to see what Thornton’s on about — but there’s something very special about this one. Maybe it’s the menehunes.

Champagne Cup

Wednesday, December 31st, 1969

(2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
½ Pineapple, sliced.
½ pint Chartreuse.
½ pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.

Stir well and allow mixture to stand three hours. Strain into another bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.

Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.

Doray Punch

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
¼ jigger Jamaica Rum.
¼ jigger green Chartreuse.
½ jigger Tokay Wine.
½ jigger Brandy.
1 white of an Egg.

Shake hard; strain into thin Bar glass; dress with Fruit; dash with Seltzer; grate Nutmeg on top and serve.

Eagle Punch

Wednesday, December 31st, 1969

Into a Hot Water glass drop:
1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with muddler.
½ jigger Bourbon Whiskey.
½ jigger Rye Whiskey.

Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg on top and serve.