Classic Mixology: Cocktail & Mixed Drink Recipes

Orange Punch

From a recipe in the "Bordeaux Wine and Liquor Guide"
3 to 4 orange

Ingredient: orange

What it is:  Fruit
Fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange.

(More about orange)

3/4 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.

(More about loaf sugar)

3 1/2 pint 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.

(More about water)

boiling
1/2 pint porter

Ingredient: porter

What it is:  Beer
Dark-coloured style of beer. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts.

(More about porter)

3/4 to 1 pint rum

Ingredient: rum

What it is:  Rum
Distilled beverage made from sugarcane by-products such as molasses and sugarcane juice and then usually aged in oak and other barrels. The majority of the world's rum production occurs in and around the Caribbean and in several South American countries, such as Colombia, Venezuela, Guyana and Brazil. Light rums are commonly used in cocktails, whereas golden and dark rums are also appropriate for drinking straight, or for cooking.

(More about rum)

3/4 to 1 pint brandy

Ingredient: brandy

What it is:  Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.

(More about brandy)

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.

(More about sugar)

Infuse the peel of 2, and the juice of 4 oranges with the sugar in the water for 1/2 hour; strain, and add the porter, rum aud brandy. Sugar may be added, if it is desired sweeter. A liquor glass of Curaçoa, Noyeau, or Maraschino is considered an improvement. Instead of using both, rum and brandy, 1 1/2 pints of either alone will answer. This is also an excellent recipe for lemon punch by substituting lemons for oranges.