Classic Mixology: Cocktail & Mixed Drink Recipes

Medford Rum Punch

3/4 table-spoon 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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2 to 3 dash lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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juice, dissolve well with a little water
1 large bar glass ice

Ingredient: ice

What it is:  Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).

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fine shaved
1 1/2 wine-glass Old Medford rum

Ingredient: Old Medford rum

What it is:  Rum
One of the few high-quality New England rums, Old Medford rum was made by the Lawrence distillery in Medford, Massachusetts The aim of the Lawrence distillery was to deliver a racy rum made from the best grade of molasses which would give "splendid satisfaction." After closing in 1905, the Lawrence family sold the right to the name Medford Rum (but not the secret of how to make it) to the M.S. Walker Company of South Boston where it is still made today. (See the Medford Historical Society.)

(More about Old Medford rum)

2 to 4 drop 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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(Use a large bar glass.)

Flavor with a few drops of Jamaica rum, stir up well and dress the top with fruit in season, and serve with a straw.