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Thursday, September 21, 2006

Episode 028 - Punch

On this episode we go through the history of punch and plenty of recipes to boot. Now these recipes are quite large so this might be one hell of a post. Let's get to it:

Basic milk punch
1 whole egg
1 cup whole milk
2 - 3 tsp simple syrup
Shake well with ice to fully mix. Spike it with 2 ounces of your base alcohol of choice. Garnish with nutmeg.

(base alcohol) Puff
Take equal parts basic milk punch and base alcohol and fill a collins glass filled with ice two thirds of the way and then top with seltzer water. Give a quick stir.

Anti-Shower Punch (from Kathryn in Cleveland, OH)
4 oz. lime juice

4 oz. lemon juice
6 oz. tangerine juice
4 oz. simple syrup
4 oz. pineapple juice
4 oz. mango juice
9 oz. cachaca
6 oz. Armagnac
3 oz. creme de cassis
1 oz. Amaretto
1 oz. creme de banana
2 750 ml. bottles of dry champagne ( if using a sweeter champagne/sparkling wine, omit simple syrup)
In 2 large pitchers, or a large punch bowl combine all ingredients except the champagne. Chill at least 1 hour. Slowly add champagne and serve immediately.

Applejack Punch
8 oz grenadine
1 pint lemon juice
1 pint orange juice
2 bottles Applejack
Mix and let sit at room temperature for around an hour. Chill and then pour into your punch bowl with a block of ice. Add 2 quarts Ginger Ale.

Brandy Punch
1/2 pint simple syrup
1/2 oz Curacao
1 pint lemon juice
1 pint orange juice
2 oz grenadine
2 bottles cognac
Mix and let sit at room temperature for around an hour. Chill and then pour into your punch bowl with a block of ice. Add 2 quarts Club Soda.

Champagne Rum Punch
1 liter light rum
1 liter anejo rum
1 bottle sweet vermouth
1 quart orange juice
1 cup cranberry juice
Mix and let sit at room temperature for around an hour. Chill and then pour into your punch bowl with a block of ice. Pour in a bottle of Champagne or sparkling wine. Garnish with slices from two oranges.

Claret Punch
2 cups lemon juice
1 cup superfine sugar
3 bottles Claret
1 1/2 cup brandy
4 oz apricot brandy
4 oz bourbon
1 cup triple sec or cointreau
2 cups cold tea
Mix sugar and lemon juice together until the sugar is dissolved. Now add the rest of the ingredients
and let sit at room temperature for around an hour. Chill and then pour into your punch bowl with a block of ice. Add 1 quart of club soda and slices from three oranges.

1.5 liter bottle inexpensive dry red wine
1.5 liter bottle inexpensive American port (ruby)
1 bottle inexpensive brandy
10 inches of stick cinnamon
1 tbsp. cardamom seeds
2 dozen whole cloves
peel of one orange
1/2 c. raisins
1 c. blanched almonds
2 c. sugar
The peel of another orange for garnishing

Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.

Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (they look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like penzeys.com. At some stores they will be called decorticated cardamom.

Pour the red wine and port into a stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.

Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Caramelizing the brandy this way is crucial to developing complexity.

Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight.

To serve glogg warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils.


Captain Bluetooth said...

Hey Mr. Martini!
Love the show dude. I've been with you from the begining, and I must say that it really brightens my day everytime I see a new episode of Behind the Bar Show come up on my ipod.

Well, I heard you mention arrack in this episode, and I was like, "What!?" I got really excited, because I just read about the stuff in a book I've been reading.

So I've been reading The Pirate Hunter, by Richard Zacks, and he mentions a few drinks in it that used to be in the taverns in the late 17th century. By the way, the book is really good. It's the biography of Captain Kidd, all taken from historical records, letters, and court cases of the day. Zacks did a great job putting it all together. Good book.

Anyway he talks about arrack. He says, "The word 'arrack' over the centuries has evolved to encompass various types of intoxicating liquor, imbibed in Asian countries from Turkey to Mongolia. In southourn India at that time (which is where the crew of the Mocha Frigate, under Captain Culliford was at the time), arrack was made from fermenting the sap of the date palm tree or "toddy palm." Pretty much what you said in the show.

He also gives a few recipies that I wanted to share with you. There aren't any measurements given for each of the ingredients, but what the hell, it must have been good. Friggin pirates drank the stuff. Here they are:

Rum Punch
-Lime Juice
-Egg Yolk
-and a little nutmeg sprinkled on top.

English Lemonade
-Canary Island Wine
-Lemon Juice
-And a bit of amber essence (whatever the heck that is)

I'm about 3/4 the way through the book, so I'll let you know if there is mention of any other good stuff. But just thought I'd give you a holler and tell you to keep up the good work!

Mr. Martini said...

Hey, thank you for the kind words and for the great information.

Definitely if you come across any more information you'd like to share, feel free to post it here, email me at behindthebarshow@gmail.com or you could even call in at 206-9-The-Bar. I'll be more than happy to add it to the next episode.

Cheers Matey!

Tim (Mr. Martini)