Queen Punch

1862

Source: The Bartender's Guide: How To Mix Drinks page: 34

6 table-spoon cream of tartar

Ingredient: cream of tartar

Also Known As: Potassium bitartrate, potassium hydrogen tartrate What it is: Additive

A byproduct of winemaking, it crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottle. This crude form (known as beeswing) is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes. Used as a binder in hot drinks and to stabilize and emulsify beaten egg whites.

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(2 ounces)

2 lemon

Ingredient: lemon

What it is: Fruit

Common name for Citrus limon.

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juice and pairings

7 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

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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¹/₂ 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.

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Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pour on them seven quarts of boiling water, stir and cover close. When cold, sweeten with loaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; but from the latter consideration was at one time drank in such quantities as to become injurious. Add, in bottling, half a pint of rum to the whole quantity.