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Rum Runner Press, Inc.
Bartender's Corner: Early American Rum Cocktail Part 8
Dr. Ron A. Ñejo talks about early American cocktails and offers a cocktail recipe of a Rocky Mountain Punch (An excerpt from Jerry Thomas’ Bartenders Guide: How To Mix Drinks, 1862) in the August 2014 issue.
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Ron A Nejo Bartender Corner
When studying the history of a country, some scholars undoubtedly head to the libraries, to read and re-read manuscripts of yesteryear. I, on the other hand, prefer to start by exploring the culinary and mixological legacy of the bygone eras: I head to the bars and pubs!
Early colonial America was a constantly changing landscape. The recipes for their contemporary cookery and drinkery are a window into that time.
Join me as I journey through the best of what has survived, as I explore the drinks that forged and survived the growth of the American nation.
-Dr. Ron A. Ñejo
Early American Rum Cocktails #8: Rocky Mountain Punch
(From Jerry Thomas’ Bartenders Guide: How To Mix Drinks, 1862)
This recipe is for a party of twenty
Ingredients:
• 5 Bottles of Champagne
• 1 Quart of Jamaican Rum
• 1 Pint of Maraschino
• 6 Lemons, sliced
• Sugar to taste
Directions:
Mix the above ingredients in a large punch bowl, then place in the center of the bowl a large square block of ice, ornamented on top with rock candy, loaf-sugar, sliced lemons or oranges, and fruits in season.