Punch Anyone?
Some of the best crowd pleasing mixed drinks are what we traditionally call ‘Punch‘ recipes. These recipes are great for large gatherings as they are easy for the home bartender to create. In fact, a useful formula for creating a flavourful punch can be remembered using this simple poem:
Two of sour (lemon or lime juice)
One of Sweet (Sugar syrup)
Three of Strong (80 proof alcohol)
Four of weak (Water, ice or non-tart juice)
This formula is not only useful for punch recipes; the first three lines are often the basis of cocktail recipes. This is because the ratios noted in the poem do a good job of balancing the flavour between the different sweet and sour ingredients found in most citrus based cocktails.
I wondered about the genesis of the poem and did a little research several years ago and found a comparable poem for Planters Punch from the New York Times in 1908.
PLANTER’S PUNCH
(from the 1908 New York Times)
This recipe I give to thee,
Dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
Of Old Jamaica pour three strong,
And add four parts of weak.
Then mix and drink. I do no wrong —
I know whereof I speak.
The difference is subtle; but the older version uses a slightly higher amount of sweet ingredient (sugar syrup). I wonder to myself if perhaps the old bartenders used a weaker ratio of sugar to water in their sugar syrup or if perhaps going back in time people just preferred a sweeter punch recipe. In my experience I prefer the older New York Times formulation which is perhaps because I also use a less sweet sugar syrup (1:1 ratio) than most bartenders do (1:2).
Tequila Punch
Although the recipe from the 1908 newspaper is for a Rum Punch, there is no reason Tequila cannot form the base of an equally refreshing summertime punch recipe. With this thought in mind, and with a large amount of poetic license, I created the following Tequila Punch mixing citrus juice and berry flavours and with Espolon Blanco Tequila.
It tastes absolutely delicious.
Tequila Punch
2 oz Lime Juice (two of Sour)
1 oz Raspberry Syrup (one of Sweet)
3 oz Espolon Blanco (three of strong)
1 oz Ocean Spray Cranberry Cocktail (the other half of sweet and part of the weak)
2 oz Orange Juice (part of the weak)
ice (with orange juice and cranberry cocktail we have four parts of weak )
Frozen Raspberries
Build in a large Tumbler with Ice
Stir to Mix
Garnish with Frozen Raspberries
Enjoy!
If you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!
Note: My review of Epsolon Blanco Tequila will publish tomorrow.
El Dorado Rum has recently announced the release of a new special edition rum which celebrates the 50th Year Anniversary of Guyana’s Independence from Britain.
Cocktails are not dinosaurs however, and the Margarita has never shown any sign of disappearing. And in fact, the two cocktails are different enough that perhaps there is room for both on the Cocktail Menu. The first difference is that Margaritas are almost always made with lime juice, whereas the Picador can be made with either lemon or lime juice (or even both). The second difference is that the Margarita is meant to be served in a salt rimmed glass. The Picador (at least in its original form) is served sans salt. So I say, in much the same way that those aforementioned paleontologists are now finally saying, there is room for both. Small differences in structure are still differences. If we make the libation with lime and salt rimmed glasses we have made a Margarita. If we serve the bar drink without a salt rim (or made with lemon juice) we have made a Picador.
Camarena is a relatively new tequila brand launched in 2010 by six generation tequila producer, Familia Camarena. The spirit is produced at the Tequila Supremo Distillery (Nom 1456 CRT) and is apparently distributed throughout North America by E.& J. Gallo Winery.
The Rum Howler Blog 