1. PUNCH
2. Brandy Punch3. Brandy Punch (For a party of twenty)4. Mississippi Punch5. Hot Brandy And Rum Punch6. Irish Whiskey Punch7. Cold Whiskey Punch8. Scotch Whiskey Punch9. Whiskey Punch10. Gin Punch11. Gin Punch12. Champagne Punch13. Sherry Punch14. Claret Punch15. Sauterne Punch16. Port Wine Punch17. Vanilla Punch18. Pine-Apple Punch19. Orgeat Punch20. Curaçao Punch21. Roman Punch22. Milk Punch23. Hot Milk Punch24. English Milk Punch25. English Milk Punch26. Punch à la Ford27. Punch Jelly28. Gin Punch29. Glasgow Punch30. Regent's Punch31. Regent's Punch32. Raspberry Punch33. National Guard 7th Regiment Punch34. St. Charles' Punch35. 69th Regiment Punch36. Louisiana Sugar-House Punch37. Dry Punch38. La Patria Punch39. The Spread Eagle Punch40. Rochester Punch41. Imperial Punch42. Thirty-Second Regiment or Victoria Punch43. Rocky Mountain Punch44. Punch Grassot45. Light Guard Punch46. Philadelphia Fish-House Punch*47. Non-Such Punch48. Canadian Punch49. Tip-Top Punch50. Arrack (No recipe as such)51. Arrack Punch52. Arrack Punch53. Bimbo Punch54. Cold Punch55. Nuremburgh Punch56. United Service Punch57. Ruby Punch58. Royal Punch59. Century Club Punch60. Duke Of Norfolk Punch61. Queen Punch62. Gothic Punch63. Oxford Punch64. Uncle Toby Punch65. Capillaire66. Capillaire67. Punch à la Romaine68. Tea Punch69. West Indian Punch70. Barbadoes Punch71. Yorkshire Punch72. Apple Punch73. Ale Punch74. Cider Punch75. Nectar Punch76. Orange Punch77. Imperial Raspberry Whiskey Punch78. Kirschwasser Punch79. D'Orsay Punch
80. EGG NOGG
81. Egg Nogg82. Hot Egg Nogg83. Egg Nogg84. Baltimore Egg Nogg85. General Harrison's Egg Nogg86. Sherry Egg Nogg
87. JULEPS
88. Mint Julep89. Brandy Julep90. Gin Julep91. Whiskey Julep92. Pineapple Julep
93. THE SMASH
94. Brandy Smash95. Gin Smash96. Whiskey Smash
97. THE COBBLER
98. Sherry Cobbler99. Champagne Cobbler100. Catawba Cobbler101. Hock Cobbler102. Claret Cobbler103. Sauterne Cobbler104. Whiskey Cobbler
105. THE COCKTAIL & CRUSTA
106. Bottle Cocktail107. Brandy Cocktail108. Fancy Brandy Cocktail109. Whiskey Cocktail110. Champagne Cocktail111. Gin Cocktail112. Fancy Gin Cocktail113. Japanese Cocktail114. Jersey Cocktail115. Soda Cocktail116. Brandy Crusta117. Whiskey Crusta118. Gin Crusta
119. MULLS AND SANGAREES
120. Mulled Wine Without Eggs121. Mulled Wine With Eggs122. Mulled Wine123. Mulled Wine124. Mulled Claret125. Port Wine Sangaree126. Sherry Sangaree127. Brandy Sangaree128. Gin Sangaree129. Ale Sangaree130. Porter Sangaree
131. TODDIES AND SLINGS
132. Apple Toddy133. Brandy Toddy134. Whiskey Toddy135.Gin Toddy136. Brandy Sling137. Hot Whiskey Sling138. Gin Sling
139. FIXES AND SOURS
140. Brandy Fix**141. Gin Fix142. Brandy Sour143. Gin Sour***
144. FLIP, NEGUS AND SHRUB
145. Rum Flip146. Rum Flip147. Ale Flip148. Egg Flip149. Egg Flip150. Brandy Flip151. Port Wine Negus152. Port Wine Negus153. Soda Negus154. Cherry Shrub155. White Currant Shrub156. Currant Shrub157. Raspberry Shrub158. Brandy Shrub159. Rum Shrub160. English Rum Shrub
161. FANCY DRINKS
162. Santina's Pousse Cafe163. Parisian Pousse Cafe164. Faivre's Pousse Cafe165. Pousse l'Amour166. Brandy Champerelle167. Brandy Scaffa168. Sleeper169. Claret And Champagne Cup, à la Brunow170. Ratafias171. Balaklava Nectar172. Crimean Cup, à la Marmora173. Crimean Cup, à la Wyndham174. Tom And Jerry175. White Tiger's Milk****176. White Lion177. Locomotive178. Bishop179. Bishop180. Archbishop181. Cardinal182. Pope183. A Bishop184. Knickerbocker185. Rumfustian186. Claret Cup187. Porter Cup187. Porter Cup188. English Curaçao189. Italian Lemonade190. Quince Liqueur191. Claret Cup, or Mulled Claret192. Bottled Velvet193. Champagne, Hock or Chablis Cup194. Cider Nectar195. Badminton
196. MISCELLANEOUS DRINKS
197. Blue Blazer198. "Jerry Thomas" Own Decanter Bitters199. Burnt Brandy And peach200. Black Stripe201 Peach And Honey202. Gin And Pine203. Gin And Tansy204. Gin And Wormwood205. Scotch Whiskey Skin206. Columbia Skin207. Hot Spiced Rum208. Hot Rum209. Stone Fence210. Absinthe211. Rhine Wine And Seltzer-Water212. "Arf And Arf"213. Brandy Straight214. Gin Straight215. Pony Brandy216. Brandy And Soda217. Brandy And Gum218. Sherry And Egg219. Sherry And Bitters220. Sherry And Ice
221. TEMPERANCE DRINKS
222. Lemonade223. Plain Lemonade224. Lemonade225. Orangeade226. Orgeat Lemonade227. Ginger Lemonade228. Soda Nectar229. Drink For The Dog Days230. Sherbet231. Lemonade Powders232. Draught Lemonade, or Lemon Sherbet233. Imperial Drink For Families234. Nectar235. Raspberry, Strawberry, Currant, or Orange Effervescing Draughts236. Ginger Wine
*Mixture**Santa Cruz Fix***Santa Cruz Sour****Aromatic Tincture*****Raspberry Syrup
*PLEASE NOTE THIS LIST OF RECIPES WILL UNDOUBTEDLY GROW AS I PROGRESS THROUGH THE BOOK, TAKING INTO ACCOUNT RECIPES FOR SYRUPS, BITTERS, ETC.
CLICKING THE DRINK WILL ALSO TAKE YOU TO ITS PLACE IN THE THREAD AS WELL.
Consultancy, training and events - www.evo-lution.org
Boker's Bitters and Dandelion & Burdock Bitters - www.bokersbitters.co.uk
Table of Measurements
1 quart (imperial) = 40 ounces1 quart (wine) = 32 ounces1 bottle = 24 ounces1 pint (imperial) = 20 ounces1 pint (wine) = 16 ounces1/2 pint (imperial) = 10 ounces1/2 pint (wine) = 8 ounces1 gill (imperial) = 5 ounces1 wineglass = 2 ounces1 jigger = 1 wineglass (also 1 1/2 ounce or 1 1/4 ounce)1 pony = 1 ounce1 tablespoon = 1/2 ounce1 teaspoon = 1/3 or 1/2 tablespoon1 dash = 1 dash
You'll also notice in the recipes the use of the word 'do.', this was an early way of saying 'ditto'.
[Thanks go to Dave Wondrich for the above information]
The 78 punch recipes that can be found in Jerry Thomas' 'Bar Tender's Guide - How To Mix Drinks; or, The Bon Vivant's Companion', are preceded by the following piece of advice with regards the preparation of punch.
1. Punch To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other is the grand secret, only to be acquired by practice. In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, &c., the other way. The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike.
To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other is the grand secret, only to be acquired by practice.
In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, &c., the other way.
The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike.
The first drink from Jerry's book is the Brandy Punch.
It's widely believed that punches were discovered by the British in India sometime during the 16th century. The name 'Punch' is derived from the Indian word for five, 'panch', and is believed to refer to the five ingredients that made up the completed beverage; tea, arrack, sugar, lemons and water. As with most stories surrounding mixed beverages, this has many variations, which is not surprising as there's rarely someone around sober enough to keep track/note of what's going on.
Whatever the truth regarding the exact origins of punch, it makes sense that 'punch' would have made its way over to English colonies that were settling in the New World (before America became America), from those that had settled in India.
It is known for sure that it made its way across to the other side of the globe before the 1700s, with references dating as far back as 1682. One such reference, from 1757, is attributed to an 'S.M of Boston', believed to be Samuel Mather, the son of Cotton Mather, a minister from New England . A box of lemons was sent to Sir Harry Frankland, along with the following verse:-
"You know from Eastern India cameThe skill of making punch as did the name.And as the name consists of letters five,By five ingredients is it kept alive.To purest water sugar must be joined,With these the grateful acid is combined.Some any sours they get contented use,But men of taste do that from Tagus choose.When now these three are mixed with careThen added be of spirit a small share.And that you may the drink quite perfect see,Atop the musky nut must grated be."
Fast forward 100 years, and Punches were big, big business in America, which is apparent when you consider that a third of Jerry's book is devoted to punches (236 recipes, 79 punches). At the time, every bar was serving it, and every bartender was making it their own way. Jerry alludes to this in the passage above where he says, "The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike." I guess you could say this was an early form of bartender rivalry, where true mixological skill would separate the good from the bad...
So, the three days are up, and the syrup is completed, just waiting for it to cool overnight then I'll make the punch tomorrow (with pictures).
The fermentation process started yesterday, so thought I'd leave it for the full three days as per the recipe in the book. Left it on the stove on a really light simmer for approximately one hour until it reached the 'little pearl' stage. The completed syrup is intensely rich, and has a pronounced flavour that still manages to retain a 'freshness' or 'zing' that I guessed it would lose.
I assume that the intensity of the syrup's flavour comes from the fermentation process, which converts the sugars to acids, although I'd be interested to find out more about this.
Something tells me that this recipe is a tad more involved than those in the Savoy :->
How do you know fermentation is taking place? And at what point is it just... for lack of a better term rotten or moldy?
Rich
Fermentation converts sugar to alcohol, not acid. As the sugar is converted to alcohol the acids in the fruit will become more apparent.
The other thing that happening and is referred to in the recipe is that the pectin is degraded and the resulting juice won't jell.
"Something tells me that this recipe is a tad more involved than those in the Savoy :->"
Heh, Robert!
You'd think, but it's about as complicated as manufacturing Swedish Punsch, Kina Lillet, Amer Picon, or some of the things I've tried to do to replicate Hercules.
After all, my Swedish Punch recipe is a combination of Jerry Thomas' Imperial Arrack Punch and his United Service Punch.
But, to defend Mr. Craddock's honor, there are recipes for shrubs, punches, and bottled cocktails at the back of The Savoy Cocktail Book that are just as complicated as almost anything Mr. Thomas espouses. Well, except maybe those 19th Century Jello Shots, whatever he calls them.
;-)
Thanks but, how do you know the sugar is converted to alcohol? You taste it for acidity? Use an acid test stick (the name escapes me)?
Quite interesting Adam!
I'm a bit confused about the reason or nature of the fermentation here.
With as little sugar as raspberries have, there's no way that that this little time is probably going to result in much alcohol production. I think what you'll end up is closer to a natural vinegar. The recipe sounds more like a concentrated and sweetened raspberry shrub, to me, than a raspberry wine.
Very different from modern raspberry syrup, I imagine!
Robert Hess:Something tells me that this recipe is a tad more involved than those in the Savoy :->
And this is only the first drink as well.
JerseyRED:How do you know fermentation is taking place?
I can't be 100% sure that fermentation is/was taking place, but nearing the third day there was some foam/bubbles forming on the top of the raspberries which I put down to fermentation?
Having tasted it at this point and also at day three (before it was simmered), there was an obvious change in flavour, which was much more intense/pronounced.
Calamityville:Fermentation converts sugar to alcohol, not acid. As the sugar is converted to alcohol the acids in the fruit will become more apparent.
Correct me if I'm wrong, but I was under the impression that acid (acetic?!?) may crop up in the process, and assumed this was the reason for the intense flavour.
Erik Ellestad:Quite interesting Adam! I'm a bit confused about the reason or nature of the fermentation here. With as little sugar as raspberries have, there's no way that that this little time is probably going to result in much alcohol production. I think what you'll end up is closer to a natural vinegar. The recipe sounds more like a concentrated and sweetened raspberry shrub, to me, than a raspberry wine. Very different from modern raspberry syrup, I imagine!
Wouldn't the speed of the fermentation be down to the fact there's little sugar in the raspberries? Again, I'm just speculating here as this isn't necessarily where my expertise lies.
I wish from a 'scientific' viewpoint that I was able to test the raspberries throughout the three days, however I may be able to do this at a later stage as I'll have to make more raspberry syrup, so if someone to tell me how I would go about doing this it'd be much appreciated! All these questions for a simple raspberry syrup.
It would be good if some others were to get their hands on some raspberries, mash them up, store them somewhere warm, and see what sort of result they get after a few days...
As I said from the outset, I'm going to learn a lot through-out the completion of this project, and a lot of the information I gather will come from the contributors on e-Gullet, Barbore and The Chanticleer Society. Theoretically, the project will be completed as a collective with everyone chipping in with various information and help.
Evo-lution: All these questions for a simple raspberry syrup.
All these questions for a simple raspberry syrup.
That's too funny! I'll have to follow things over at e-Gullet as well.
Thanks for the answers and best of luck!
Taken the following from the thread on e-Gullet
slkinsey:In a sugar-rich environment like this, the lactobacilli eat sugars and excrete acid. For sure, fermentation by lactobacilli will increase acidity (I should also point out that their activity is also largely halted beyond a certain pH). But, you know... all the microorganisms in there will eat a little bit of most things in the mash.
The first stage in the construction of the Brandy Punch (and Gin Punch) is making a good quality raspberry syrup. To try and stay true to the drinks of the time, the recipe I'll be following can be found in Prof. Christian Schultz's section of the book 'Manual for the Manufacture of Cordial, Liquors, Fancy Syrups, 7c. 7c.'.
422. Raspberry Syrup 2 pints of filtered raspberry juice4 1/2lbs of sugar Select the fruit, either white or red. Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a close flannel bag, or blotting-paper, and add sugar in the proportion mentioned above; this had better be powdered. Place the syrup on the fire, and as it heats skim it carefully, but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. This is a very clean way, and prevents the sides crusting and burning. When dissolved to the 'little pearl' (see No. 12) take it off; strain through a cloth; bottle when cold; cover with tissue-paper dipped in brandy and tie down with a bladder. 12. Little Pearl This is when you separate the thumb and finger, and the fine thread reaches, without breaking, from one to the other.
2 pints of filtered raspberry juice4 1/2lbs of sugar
Select the fruit, either white or red. Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a close flannel bag, or blotting-paper, and add sugar in the proportion mentioned above; this had better be powdered. Place the syrup on the fire, and as it heats skim it carefully, but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. This is a very clean way, and prevents the sides crusting and burning. When dissolved to the 'little pearl' (see No. 12) take it off; strain through a cloth; bottle when cold; cover with tissue-paper dipped in brandy and tie down with a bladder.
12. Little Pearl
This is when you separate the thumb and finger, and the fine thread reaches, without breaking, from one to the other.
2. Brandy Punch (Use large bar glass) 1 tablespoonful raspberry syrup (1/2 ounce)2 do. white sugar (1 ounce)1 wine-glass water (2 ounce)1 1/2 do. brandy (3 ounce - Hennessy Fine de Cognac 40% ABV)1/2 small sized lemon2 slices of orange1 piece of pineapple Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw.
(Use large bar glass)
1 tablespoonful raspberry syrup (1/2 ounce)2 do. white sugar (1 ounce)1 wine-glass water (2 ounce)1 1/2 do. brandy (3 ounce - Hennessy Fine de Cognac 40% ABV)1/2 small sized lemon2 slices of orange1 piece of pineapple
Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw.
Method: Squeeze lemon into glass, add water, sugar and stir until dissolved. Add raspberry syrup and brandy, fill with cracked ice and roll back and forth between glass and shaker until well mixed.Glass: BostonGarnish: Orange slices, piece of pineapple and fresh raspberriesIce: Cracked iceNotes: The fruit in the recipe is not specified to be included in the drink, and going by the picture in the book, the fruit is used as a garnish instead that was probably eaten alongside the drink. If you wanted you could shake the fruit in the drink but this would result in an unpleasant looking drink, as well as being over-diluted from the cracked ice.
A decent drink with blackcurrant and lemon on the nose. The flavour of the raspberry syrup doesn't seem to carry through very well in this drink, I just don't think the balance is right. Not a bad effort, but one that goes down as 'must do better'.
If I was to make this drink again, I'd be inclined to raise the level of the raspberry syrup and cut back on the sugar a little. I'd also be inclined to use tea instead of water, I think that would make a huge difference.