Mississippi Punch
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
45
1
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 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.
1/2
wine-glass
water
or seltzer
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
2
dash
lemon
juice
1/2
wine-glass
Jamaica rum
Ingredient: Jamaica rum
What it is: RumGeneric 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.
1/2
wine-glass
Bourbon whiskey
Ingredient: Bourbon whiskey
What it is: WhiskeyAmerican whiskey, a type of distilled spirit, made primarily from corn and named for Bourbon County, Kentucky. It has been produced since the 18th century.
1
wine-glass
brandy
(Use large bar glass.)
Ingredient: brandy
What it is: BrandyBrandy (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.
Fill the glass with shaved ice; shake or stir the ingredients well, ornament in a tasty manner with fruit in season, and serve with a straw. (See Illustration, Plate No. 12.)
