Of all the punches in the world, I think this may be one of the more interesting. It comes from Jerry Thomas' 1887 Bar-Tenders Guide and I have adapted it a bit for modern ingredients. The main change is that the recipe as printed called for Capillaire. This was originally a medicinal syrup made from the maidenhair fern to which orange-flower water and honey were often added. Over the years it transformed to become, essentially, an orange simple syrup and there is a recipe for that below.
Other than that slight update, this recipe is unchanged and is filled with interesting flavors in keeping with the brandy-rum punches of Thomas' time. Notably, this one mixes both green tea and Champagne along with a considerable amount of lemon and orange (curacao) flavors. The Batavia Arrack is a special ingredient seen often in these punches and was used often to enhance citrus flavors. One place to find it is K&L Wine Merchants.
If you are looking for a unique punch for your next party, you may want to give this classic a try.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: about 25-5 oz servings
Ingredients:
- 1 pint brandy
- 1 pint rum
- 1 pint Batavia Arrack
- 1 pint curacao liqueur
- 3 cups strong hot green tea
- 3 cups lemon juice
- 3 cups orange simple syrup*
- 1 bottle Champagne
- 1 pineapple, sliced
- 2 oranges, sliced
Preparation:
- Combine the liquors, tea, lemon, and syrup in a punch bowl and mix well.
- Immediately before serving add ice, Champagne, and fruit slices.
- Serve in punch glasses.
*To Make Orange Flower Simple Syrup:
This makes an orange-flavored simple syrup that is not quite as thick as a rich (2:1) syrup. More orange flower water can be added to taste, however it is a rather concentrated flavor and it can easily be overpowering.- 2 1/2 cups water
- 2 ounces orange flower water
- 3 cups demerara sugar
- Bring the waters to a boil.
- Dissolve the sugar into the boiling water, stirring constantly.
- Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)
- Allow to cool completely and thicken, then bottle.
