Classic Mixology: Cocktail & Mixed Drink Recipes

Glasgow Punch

Adapted from R. Shelton Mackenzie, ed., "Noctes Ambrosianae", 1854
6 ounce sugar

Ingredient: sugar

What it is:  Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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fine grained
6 fl ounce water

Ingredient: water

What it is:  Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.

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4 fl ounce lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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juice
20 fl ounce water

Ingredient: water

What it is:  Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.

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cold
6 to 7 fl ounce Jamaica rum

Ingredient: Jamaica rum

What it is:  Rum
Generic 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.

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2 lime

Ingredient: lime

What it is:  Fruit

A 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.

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cut in half

"Glasgow Punch is cold. To make a quart jug of it, melt the sugar in a little water. Squeeze a couple of lemons through a hair-strainer, and mix. This is Sherbet, and half the battle consists in it being well-made. The add old Jamaica rum, in the portion of one to six. Finally, cut two limes in two, and run each section rapidly round the edge of the jug, gently squeezing in some of the more delicate acid to complete the flavor. This mixture is very insinuating, and leaves those who freely take it, the legacy of splitting headaches, into the day-use of which they can enter the next morning."

Wondrich's suggestion:  In one-and-a-half-quart jug or bowl, dissolve six ounces fine-grained raw sugar in six ounces ounces water. Add four ounces strained lemon juice and 20 ounces cold water. Stir in 6 or 7 ounces strong Jamaican-style rum, but two well-ripened limes in half, run the cut sides around the rim of the jug or bowl and hand squeeze the juice in. Serve.