Classic Mixology: Cocktail & Mixed Drink Recipes

Hot Brandy and Rum Punch

1 quart 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.

(More about Jamaica rum)

1 quart Cognac

Ingredient: Cognac

What it is:  Brandy

Variety of grape brandy, produced in the wine-growing region surrounding the town of Cognac.

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1 pound loaf sugar

Ingredient: loaf sugar

Also Known As:  sugarloaf What it is:  Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

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4 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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3 quart 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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boiling
1 tea-spoon nutmeg

Ingredient: nutmeg

What it is:  Spice
Seed from an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Nutmeg is the actual seed of the tree while mace is the dried "lacy" reddish covering or arillus of the seed. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Nutmeg is a tasty addition to cheese sauces and is best grated fresh (see nutmeg grater). Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

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(For a party of fifteen.)

Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As we have before said, it is very important, in making good punch, that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to. Allow a quart for four persons; but this information must be take cum grano salis; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.