Glasgow Punch
Source:
The Bartender's Guide: How To Mix Drinks
page:
23
(From a recipe in the possession of Dr. Shelton Mackenzie.)
1
pint
Jamaica rum
per 5 pints of sherbet
Ingredient: Jamaica rum
What it is: RumGeneric term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.
2
lime
halved
Ingredient: lime
What it is: FruitA number of different fruits (generally citruses), both species and hybrids, which have their origin in the Himalayan region of India, and which are typically round, green to yellow in color, 3–6 cm in diameter, generally containing sour and acidic pulp.
Melt lump-sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Jamaica rum--one part of run to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some fo the delicate acid. This done, the punch is made. Imbibe.
