Classic Mixology: Cocktail & Mixed Drink Recipes

Punch à la Ford

36 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

(More about lemon)

1 pint Cognac

Ingredient: Cognac

What it is:  Brandy

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

(More about Cognac)

2 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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1 pint 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)

(For bottling.)

The lemons should have smooth rinds; peel the yellow rinds off quite thin with a sharp knife, place them in an earthen vessel; add the sugar, and stir thoroughly for nearly half an hour with a flat piece of wood to extract the essential oil. Pour on boiling water, and stir until the sugar is completely dissolved.

Cut and squeeze the lemon, straining the juice from the pits. Place the pits in a jug and pour boiling water upon them to obtain the mucilage in which they are enveloped. Pour 1/2 of the lemon juice into the syrup, strain the water from the pits, and add it also to the syrup, taking care that the syrup is not too watery.

Next, add more sugar or lemon juice, to make the mixture according to taste.

Lastly, add and stir in the above amount of spirits into every 3 qts. of lemonade, and bottle.

This punch improves by age, if kept in a cool cellar.