Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr. Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange rum punch and maraschino cherry, speared with a cocktail stick.
RECIPE TIPS CHOOSING RUM I strongly suggest you use good-quality golden or dark rum, to give your dishes complexity and a spiced mellowness. ANGOSTURA BITTERS We use a dash of this well-known cocktail ingredient in savoury and sweet dishes to enhance flavour. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. For the Swedish liquor, see Punsch.
Not to be confused with punch drunk. The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. In the United States, federal regulations provide the word “punch” to describe commercial beverage products that do not contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. The original drink in the Indian subcontinent was named paantsch.
The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. From there it was introduced into other European countries. When served communally, the drink is expected to be of a lower alcohol content than a typical cocktail. The term punch was first recorded in English documents in 1632. At the time, most punches were of the wassail type made with a wine or brandy base. But around 1655, Jamaican-produced rum came into use, and the “modern” punch emerged. By 1671, documents make references to punch houses.
As the need for a single-serving punch became evident, the sling, composed of spirits, water, and a sweetener, was invented. Non-alcoholic varieties, which are especially given to children as well as adults who do not drink alcohol, typically include a mix of fruit juice, water, and a sweetener such as sugar or honey. Lemon-lime soda, ginger ale, or other fruit-flavored carbonated sodas are often added. It also often contains slices or chunks of actual fruit such as oranges and pineapple. Commercial manufacturers distribute many types of “fruit punch” beverages. Historically, most spirit based early alcoholic punches were made using either arrack or rum.
There are many rum-based punches, including Planter’s Punch, Fish House Punch, Caribbean Rum Punch, and others. I will mention the true proportion of its constituent parts. To a quart of boiling water, half a pint of arrack is taken, to which one pound of sugar, and five or six lemons, or instead of them as many tamarinds as are necessary to give it the true acidity, are added: a nutmeg is likewise grated into it. Alcoholic punches are common among parties for college and university students. These punches tend to be highly alcoholic and made with cheap ingredients. Blow My Skull is a famous alcoholic punch drink that originated in mid-19th century Australia that contains rum, porter, lime, sugar, and other ingredients. Bajan Punch is made with rum, lime juice, cane sugar, nutmeg, and bitters.
Falernum liqueur is also frequently added, which was itself an early form of punch made by steeping cloves with rum, lime, and other ingredients. Ti’ Punch, literally meaning “small punch”, is a rum-based punch that is especially popular in Martinique and other French speaking islands of Caribbean. The drink is traditionally made with white rhum agricole, lime, and cane syrup. Cups is a style of punch, traditionally served before the departure of a hunting party in England. A well-known cup is the Pimm’s Cup, using Pimm’s No. Punch is popular in Germany and with many Germans who emigrated to America.
Arrack based punches were historically popular in India and Sri Lanka, where it was distilled from toddy, the wine made from sap of various palm trees. Hwachae is a term for traditional Korean punches. Sujeonggwa is a traditional punch made from dried persimmons, cinnamon, and ginger. Ponche is served during the Christmas holiday season. Some ingredients used to make ponche are more seasonal and even exotic. In Argentina and Uruguay, Claret Cup has been introduced by British immigrants and was widely adopted by the population.
Christmas and New Year celebrations there. In Paraguay, it is tipycally served from a clay pot called kambuchi. Dragoon punch was popular in Sweden and Norway in the early 1900s, and added both stout and beer to brandy, champagne, and sherry. Some claim Planter’s Punch was invented at the bar of the Planters’ House hotel in St.