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Bartender's Corner: Early American Rum Cocktails - Part 10
Dr. Ron A. Ñejo talks about Early American Cocktails in the "Bartender's Corner" of "Got Rum?" magazine and shares with us a Pine-Apple Punch recipe (from Jerry Thomas’ Bartenders Guide: How To Mix Drinks, 1862) in the October 2014 issue of the magazine.
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Pine-Apple Punch
Dr. Ron A. Ñejo talks about Early American Cocktails in the "Bartender's Corner" of "Got Rum?" magazine and shares with us a Pine-Apple Punch recipe (from Jerry Thomas’ Bartenders Guide: How To Mix Drinks, 1862) in the October 2014 issue of the magazine.
Early American Rum Cocktails #10: Pine-Apple Punch
(From Jerry Thomas’ Bartenders Guide: How To Mix Drinks, 1862)
Ingredients (for a party of ten):
4 Bottles of Champagne
1 Pint of Jamaican Rum
1 Pint of Brandy
1 Gill of Curaçoa
Juice of 4 Lemons
4 Pine-Apples, sliced
Sweeten to taste with pulverized white sugar
Directions:
Put the pine-apple with one pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pine-apple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the center of the bowl, and ornament it with loaf sugar, sliced orange, and other fruits in season.
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