The Jerry Thomas Project

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1. PUNCH

2. Brandy Punch
3. Brandy Punch (For a party of twenty)
4. Mississippi Punch
5. Hot Brandy And Rum Punch
6. Irish Whiskey Punch
7. Cold Whiskey Punch
8. Scotch Whiskey Punch
9. Whiskey Punch
10. Gin Punch
11. Gin Punch (From a recipe by Soyer)
12. Champagne Punch
13. Sherry Punch
14. Claret Punch
15. Sauterne Punch
16. Port Wine Punch
17. Vanilla Punch
18. Pine-Apple Punch
19. Orgeat Punch
20. Curaçao Punch
21. Roman Punch
22. Milk Punch
23. Hot Milk Punch
24. English Milk Punch
25. English Milk Punch
26. Punch à la Ford
27. Punch Jelly
28. Gin Punch
29. Glasgow Punch
30. Regent's Punch
31. Regent's Punch
32. Raspberry Punch
33. National Guard 7th Regiment Punch
34. St. Charles' Punch
35. 69th Regiment Punch
36. Louisiana Sugar-House Punch
37. Dry Punch
38. La Patria Punch
39. The Spread Eagle Punch
40. Rochester Punch
41. Imperial Punch
42. Thirty-Second Regiment or Victoria Punch
43. Rocky Mountain Punch
44. Punch Grassot
45. Light Guard Punch
46. Philadelphia Fish-House Punch*
47. Non-Such Punch
48. Canadian Punch
49. Tip-Top Punch
50. Arrack (No recipe as such)
51. Arrack Punch
52. Arrack Punch
53. Bimbo Punch
54. Cold Punch
55. Nuremburgh Punch
56. United Service Punch
57. Ruby Punch
58. Royal Punch
59. Century Club Punch
60. Duke Of Norfolk Punch
61. Queen Punch
62. Gothic Punch
63. Oxford Punch
64. Uncle Toby Punch
65. Capillaire
66. Capillaire
67. Punch à la Romaine
68. Tea Punch
69. West Indian Punch
70. Barbadoes Punch
71. Yorkshire Punch
72. Apple Punch
73. Ale Punch
74. Cider Punch
75. Nectar Punch
76. Orange Punch
77. Imperial Raspberry Whiskey Punch
78. Kirschwasser Punch
79. D'Orsay Punch

80. EGG NOGG

81. Egg Nogg
82. Hot Egg Nogg
83. Egg Nogg
84. Baltimore Egg Nogg
85. General Harrison's Egg Nogg
86. Sherry Egg Nogg

87. JULEPS

88. Mint Julep
89. Brandy Julep
90. Gin Julep
91. Whiskey Julep
92. Pineapple Julep

93. THE SMASH

94. Brandy Smash
95. Gin Smash
96. Whiskey Smash

97. THE COBBLER

98. Sherry Cobbler
99. Champagne Cobbler
100. Catawba Cobbler
101. Hock Cobbler
102. Claret Cobbler
103. Sauterne Cobbler
104. Whiskey Cobbler

105. THE COCKTAIL & CRUSTA

106. Bottle Cocktail
107. Brandy Cocktail
108. Fancy Brandy Cocktail
109. Whiskey Cocktail
110. Champagne Cocktail
111. Gin Cocktail
112. Fancy Gin Cocktail
113. Japanese Cocktail
114. Jersey Cocktail
115. Soda Cocktail
116. Brandy Crusta
117. Whiskey Crusta
118. Gin Crusta

119. MULLS AND SANGAREES

120. Mulled Wine Without Eggs
121. Mulled Wine With Eggs
122. Mulled Wine
123. Mulled Wine
124. Mulled Claret
125. Port Wine Sangaree
126. Sherry Sangaree
127. Brandy Sangaree
128. Gin Sangaree
129. Ale Sangaree
130. Porter Sangaree


131. TODDIES AND SLINGS

132. Apple Toddy
133. Brandy Toddy
134. Whiskey Toddy
135.Gin Toddy
136. Brandy Sling
137. Hot Whiskey Sling
138. Gin Sling

139. FIXES AND SOURS

140. Brandy Fix**
141. Gin Fix
142. Brandy Sour
143. Gin Sour***

144. FLIP, NEGUS AND SHRUB

145. Rum Flip
146. Rum Flip
147. Ale Flip
148. Egg Flip
149. Egg Flip
150. Brandy Flip
151. Port Wine Negus
152. Port Wine Negus
153. Soda Negus
154. Cherry Shrub
155. White Currant Shrub
156. Currant Shrub
157. Raspberry Shrub
158. Brandy Shrub
159. Rum Shrub
160. English Rum Shrub

161. FANCY DRINKS

162. Santina's Pousse Cafe
163. Parisian Pousse Cafe
164. Faivre's Pousse Cafe
165. Pousse l'Amour
166. Brandy Champerelle
167. Brandy Scaffa
168. Sleeper
169. Claret And Champagne Cup, à la Brunow
170. Ratafias
171. Balaklava Nectar
172. Crimean Cup, à la Marmora
173. Crimean Cup, à la Wyndham
174. Tom And Jerry
175. White Tiger's Milk****
176. White Lion
177. Locomotive
178. Bishop
179. Bishop
180. Archbishop
181. Cardinal
182. Pope
183. A Bishop
184. Knickerbocker
185. Rumfustian
186. Claret Cup
187. Porter Cup
187. Porter Cup
188. English Curaçao
189. Italian Lemonade
190. Quince Liqueur
191. Claret Cup, or Mulled Claret
192. Bottled Velvet
193. Champagne, Hock or Chablis Cup
194. Cider Nectar
195. Badminton

196. MISCELLANEOUS DRINKS

197. Blue Blazer
198. "Jerry Thomas" Own Decanter Bitters
199. Burnt Brandy And peach
200. Black Stripe
201 Peach And Honey
202. Gin And Pine
203. Gin And Tansy
204. Gin And Wormwood
205. Scotch Whiskey Skin
206. Columbia Skin
207. Hot Spiced Rum
208. Hot Rum
209. Stone Fence
210. Absinthe
211. Rhine Wine And Seltzer-Water
212. "Arf And Arf"
213. Brandy Straight
214. Gin Straight
215. Pony Brandy
216. Brandy And Soda
217. Brandy And Gum
218. Sherry And Egg
219. Sherry And Bitters
220. Sherry And Ice

221. TEMPERANCE DRINKS

222. Lemonade
223. Plain Lemonade
224. Lemonade
225. Orangeade
226. Orgeat Lemonade
227. Ginger Lemonade
228. Soda Nectar
229. Drink For The Dog Days
230. Sherbet
231. Lemonade Powders
232. Draught Lemonade, or Lemon Sherbet
233. Imperial Drink For Families
234. Nectar
235. Raspberry, Strawberry, Currant, or Orange Effervescing Draughts
236. Ginger Wine

*Mixture
**Santa Cruz Fix
***Santa Cruz Sour
****Aromatic Tincture
*****Raspberry Syrup

*PLEASE NOTE THIS LIST OF RECIPES WILL UNDOUBTEDLY GROW AS I PROGRESS THROUGH THE BOOK.

CLICKING THE DRINK WILL ALSO TAKE YOU TO ITS PLACE IN THE THREAD AS WELL.

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Table of Measurements

1 quart (imperial) = 40 ounces
1 quart (wine) = 32 ounces
1 bottle = 24 ounces
1 pint (imperial) = 20 ounces
1 pint (wine) = 16 ounces
1/2 pint (imperial) = 10 ounces
1/2 pint (wine) = 8 ounces
1 gill (imperial) = 5 ounces
1 wineglass = 2 ounces
1 jigger = 1 wineglass (also 1 1/2 ounce or 1 1/4 ounce)
1 pony = 1 ounce
1 tablespoon = 1/2 ounce
1 teaspoon = 1/3 or 1/2 tablespoon
1 dash = 1 dash

You'll also notice in the recipes the use of the word 'do.', this was an early way of saying 'ditto'.

[Thanks go to Dave Wondrich for the above information]

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The 78 punch recipes that can be found in Jerry Thomas' 'Bar Tender's Guide - How To Mix Drinks; or, The Bon Vivant's Companion', are preceded by the following piece of advice with regards the preparation of punch.

1. Punch

To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other is the grand secret, only to be acquired by practice.

In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, &c., the other way.

The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike.

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The first drink from Jerry's book is the Brandy Punch (and the Gin Punch, as it's the same recipe as the Brandy Punch substituting cognac for genever).

It's widely believed that punches were discovered by the British in India sometime during the 16th century. The name 'Punch' is derived from the Indian word for five, 'panch', and is believed to refer to the five ingredients that made up the completed beverage; tea, arrack, sugar, lemons and water. As with most stories surrounding mixed beverages, this has many variations, which is not surprising as there's rarely someone around sober enough to keep track/note of what's going on.

Whatever the truth regarding the exact origins of punch, it makes sense that 'punch' would have made its way over to English colonies that were settling in the New World (before America became America), from those that had settled in India.

It is known for sure that it made its way across to the other side of the globe before the 1700s, with references dating as far back as 1682. One such reference, from 1757, is attributed to an 'S.M of Boston', believed to be Samuel Mather, the son of Cotton Mather, a minister from New England . A box of lemons was sent to Sir Harry Frankland, along with the following verse:-

"You know from Eastern India came
The skill of making punch as did the name.
And as the name consists of letters five,
By five ingredients is it kept alive.
To purest water sugar must be joined,
With these the grateful acid is combined.
Some any sours they get contented use,
But men of taste do that from Tagus choose.
When now these three are mixed with care
Then added be of spirit a small share.
And that you may the drink quite perfect see,
Atop the musky nut must grated be."

Fast forward 100 years, and Punches were big, big business in America, which is apparent when you consider that a third of Jerry's book is devoted to punches (236 recipes, 79 punches). At the time, every bar was serving it, and every bartender was making it their own way. Jerry alludes to this in the passage above where he says, "The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike." I guess you could say this was an early form of bartender rivalry, where true mixological skill would separate the good from the bad...

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I'm not going to make the syrup to the measurements mentioned above as I don't require that much, instead I'm using only 170g of raspberries. I have mashed them up, and placed them in a warm place, which is pretty hard to find given the weather that's hit the UK in the last couple of days . As it's a smaller amount, I don't think it'll require three days resting, probably only 24 hours or so.

So, the three days are up, and the syrup is completed, just waiting for it to cool overnight then I'll make the punch tomorrow (with pictures).

The fermentation process started yesterday, so thought I'd leave it for the full three days as per the recipe in the book. Left it on the stove on a really light simmer for approximately one hour until it reached the 'little pearl' stage. The completed syrup is intensely rich, and has a pronounced flavour that still manages to retain a 'freshness' or 'zing' that I guessed it would lose.

I assume that the intensity of the syrup's flavour comes from the fermentation process, which converts the sugars to acids, although I'd be interested to find out more about this.

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The first stage in the construction of the Brandy Punch (and Gin Punch) is making a good quality raspberry syrup. To try and stay true to the drinks of the time, the recipe I'll be following can be found in Prof. Christian Schultz's section of the book 'Manual for the Manufacture of Cordial, Liquors, Fancy Syrups, 7c. 7c.'.

422. Raspberry Syrup

2 pints of filtered raspberry juice
4 1/2lbs of sugar

Select the fruit, either white or red. Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a close flannel bag, or blotting-paper, and add sugar in the proportion mentioned above; this had better be powdered. Place the syrup on the fire, and as it heats skim it carefully, but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. This is a very clean way, and prevents the sides crusting and burning. When dissolved to the 'little pearl' (see No. 12) take it off; strain through a cloth; bottle when cold; cover with tissue-paper dipped in brandy and tie down with a bladder.

12. Little Pearl

This is when you separate the thumb and finger, and the fine thread reaches, without breaking, from one to the other.

2. Brandy Punch



(Use large bar glass)

1 tablespoonful raspberry syrup (1/2 ounce)
2 do. white sugar (1 ounce)
1 wine-glass water (2 ounce)
1 1/2 do. brandy (3 ounce - Hennessy Fine de Cognac - 40% ABV)
1/2 small sized lemon
2 slices of orange
1 piece of pineapple

Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw.

Method: Squeeze lemon into glass, add water, sugar and stir until dissolved. Add raspberry syrup and brandy, fill with cracked ice and roll back and forth between glass and shaker until well mixed.
Glass: Boston
Garnish: Orange slices, piece of pineapple and fresh raspberries
Ice: Cracked ice
Notes: The fruit in the recipe is not specified to be included in the drink, and going by the picture in the book, the fruit is used as a garnish instead that was probably eaten alongside the drink. If you wanted you could shake the fruit in the drink but this would result in an unpleasant looking drink, as well as being over-diluted from the cracked ice.

A decent drink with blackcurrant and lemon on the nose. The flavour of the raspberry syrup doesn't seem to carry through very well in this drink, I just don't think the balance is right. Not a bad effort, but one that goes down as 'must do better'.

If I was to make this drink again, I'd be inclined to raise the level of the raspberry syrup and cut back on the sugar a little. I'd also be inclined to use tea instead of water, I think that would make a huge difference.

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3. Brandy Punch

(For a party of twenty)

1 gallon of water.
3 quarts of brandy.
1/2 pint of Jamaica rum.
2 lbs. of sugar.
Juice of 6 lemons.
3 oranges sliced.
1 pine-apple, pare, and cut up.
1 gill of Curacao.
2 gills of raspberry syrup.
Ice, and add berries in season.
Mix the materials well together in a large bowl, and you have a splendid punch.

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4. Mississippi Punch



(Use large bar glass)

1 wine-glass of brandy. (2 ounce - Louis Royer Force 53 - 53% ABV)
1/2 do. Jamaica rum. (1 ounce - Appleton Special - 40% ABV)
1/2 do. Bourbon whiskey. (1 ounce - Bulleit bourbon - 40% ABV)
1/2 do. water.
1 1/2 table-spoonful of powdered white sugar.
1/4 of a large lemon

Fill a tumbler with shaved ice.

The above must be well shaken, and to those who like their draughts "like linked sweetness long drawn out," let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season.

Method: Squeeze lemon into glass, add water, sugar and stir until dissolved. Add brandy, rum and whiskey, fill with cracked ice and shake hard for 5 seconds. Pour, unstrained, into large glass to serve.
Glass: Boston
Garnish: Orange slices and fresh raspberries
Ice: Cracked ice
Notes: Considering the amount of liquor in this drink, I found it to be a very well balanced punch. It reminded me of Tiki drinks like Trader Vic's 'Scorpion', and I wouldn't be surprised if the Mississippi Punch had some sort of influence on it.

Lots of fresh lemon and grapefruit on the nose. The taste begins with a moderate sweetness, followed quickly by notes of caramel and a hint of coffee as well. I also detected a little vanilla in there. The finish is warm and predominantly from the brandy, almost chilli-chocolate like.

Fans of Crustas, Sidecars, aged rum Daiquiris and Whiskey Sours will love this drink, although I believe the addition of orgeat syrup would take this drink up a notch and make it truly sublime.

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5. Hot Brandy and Rum Punch



(For a party of fifteen)

1 quart of Jamaica rum. (2 ounce - Woods 100 Demerara - 57% ABV)
1 do. Cognac brandy. (2 ounce - Louis Royer Force 53 - 53%ABV)
1 lb. of white loaf-sugar. (Lemon sugar to taste)
4 lemons.
3 quarts of boiling water. (150ml boiling water)
1 teaspoonful of nutmeg. (Pinch nutmeg)

Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As we have before said, it is very important, in making good punch, that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be dilligently attended to. Allow a quart for four persons; but this information must be taken cum grano salis; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

Method: The first thing required for this recipe is a homemade lemon sugar. Use a citrus zester or potato peeler to peel the rind from three lemons. Scrape off as much of the white pith as possible then roughly chop the rind. Add to this to a blender with one cup of sugar and blitz until it's been finely ground. Transfer to an airtight container then mix with the second cup of sugar. Spread this mixture out on a tray for one-two hours, then transfer back into the airtight container and keep refrigerated. To make the drink, first add the lemon sugar to pre-heated glass and mix with a little boiling water until dissolved. Then add all other ingredients and stir until well mixed.
Glass: Tall Wine or Glass Footed Mug
Garnish: N/A
Ice: N/A
Notes: Pleasantly surprised with this drink, both me and my girlfriend enjoyed it more than we expected. I used Woods 100 to try and compare it to the darker Jamaican rum that was around in the 1800s, in combination with the Louis Royer to give it a real kick. Drinks like this would have undoubtedly been popular in colder climes and amongst sailors. In Aberdeen (where I live) there's a history and dominant market for darker navy rums like OVD, Black Heart, Lambs, Cadenhead and the aforementioned Woods. Historically, many rums were blended specifically for this part of the World because of the shipping community.

The nose is all about the rum and nutmeg, and because of the heat and strength of liquor has a very alcoholic kick to it. Upon tasting there was an initial sweetness of lemon and honey, moving onto hints of milk chocolate, treacle and fudge. It had a creamy mouthfeel throughout and the drink seemed to get lighter as it progressed. It finished with the sweet-spice of nutmeg and cinnamon. Will definitely revisit this in the Winter season...

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6. Irish Whiskey Punch



This is the genuine Irish beverage. It is generally made one-third pure whiskey, two-thirds boiling water, in which the sugar has been dissolved. If lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in.

2 ounces Bushmills Original - 40%ABV
4 ounces boiling water
1 teaspoon caster sugar

Method: Add sugar to glass, add half the boiling water and stir until dissolved. Add the whiskey and the other half of the boiling water, stir and serve.
Glass: Glass footed/stemmed glass or mug
Garnish: N/A
Ice: N/A
Notes: A relatively simple beverage, which should be made at a ratio depending how you like your drinks. The sugar and water do enough to soften the whiskey, and it obviously goes down well on cold days, which we get many of in Scotland.

For those interested in making the drink, I highly recommend using different types of sweeteners, as well as different citrus fruits for those who prefer to have another depth of flavour. Vanilla sugar is an obvious choice which will do a lot to enhance the notes in many whiskies, although I wouldn't stop there. Honeys, syrups, flavoured sugars and preserves will all offer something different depending on the style of whisky/whiskey used.

This style of drink would more closely resemble what most people nowadays refer to as a Hot Toddy as opposed to a punch.

With regards the toddy, there is some belief that the name toddy may have derived from the traditional Indian beverage of the same name, which is made from the sap of palm trees. It's easy to see why there may be a link to India if you take into account how similar a traditional Indian Punch(arrack, sugar, lemon, tea, water) is to what we'd call a Hot Toddy (whisky, sweetener, lemon juice, hot water and sometimes spices), although toddy may have been an old Scottish term for water.

This is believed to relate to 'Tod's Well' which used to supply Edinburgh with water. This is referenced in Scottish poet Allan Ramsay's 'The Morning Interview' (Pages 16-17), published in the early 1700s.

"A sumptuous Treat does crown the ended War,
And all rich Requisites are brought from far,
The Table boasts its being from JAPAN,
The ingenious work of some great artisan.
CHINA, where potters coarsest Mould refine,
That Light through the transparent jar does shine,
The costly plates and Dishes are from thence,
And AMAZONIA must her Sweets dispense;
To her warm Banks, our vessels cut the Main,
For the sweet Product of her luscious Cane;
Here SCOTIA does no costly Tribute bring,
Only some Kettles of + TODIAN spring."

-----------------------------------------------------------

+ TOD'S-WELL which supplies the City with Water

With the name of the spring in mind, and taking into account the style of writing in the poem, it may be assumed that 'toddy' was an amusing term for water in Scotland. This belief is strengthened by the fact that whisky at the time was referred to as aqua, also remembering whisky took its name from water (uisge). So water was toddy, and whisky was aqua.

Here's a link to an article from the New York Times, printed on January 1st 1871 - http://query.nytimes.com/gst/abstract.h ... 838A669FDE. For whatever reason the link doesn't open when you click on it so you'll have to copy and paste it.

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7. Cold Whiskey Punch

(For a party)



This beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way, the materials get more intensely amalgamated than cold water and cold whiskey will ever get. As to the beautiful mutual adaptation of cold rum and cold water, that is beyond all praise, being one of Nature's most exquisite achievements. (See "Glasgow Punch," No.29.)

1/3 Bushmills Black Bush - 40%ABV
2/3 boiling water
Lemon juice to taste
Sugar to taste

Method: Add sugar to mixing glass, add half the boiling water and stir until dissolved. Add the whiskey, the other half of the boiling water (and lemon juice if applicable), stir and allow to cool. Bottle and refrigerate.
Glass: Rocks
Garnish: N/A
Ice: N/A
Notes: There's a definite difference in flavour between a 'fresh' Cold Whiskey Punch versus one that's been prepared a day or two in advance, although what the difference is down to is up for debate, and whether it's better is also arguable. Lemon juice should be added upon serving if required.

Again, ratios depend on how you like your drinks.

I much preferred the Cold Whiskey Punch with the addition of lemon juice, which is not to say that without it's a bad drink. Both let the subtleties of the whisky come through, with just a hint of sweetness. The most enjoyable part of the drink was the mouthfeel which really stuck to the insides of the mouth like syrup, due to the cooled sugar/water mixture.

The lemon enhanced the floral/citrus notes so I'd recommend using Irish whisky, or a Scottish lowland malt, should you prefer it with lemon juice. For those that prefer a mix of whisky/water/sugar, I'd opt for your preffered whisky/whiskey of choice, where you should hopefully pick up different notes in the spirit than you would drinking it neat or with a drop of water.

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8. Scotch Whiskey Punch



Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires genius to make whiskey punch, it would be impertinent to give proportions. (See "Spread Eagle Punch," No. 39.)

2 strips lemon peel
2 ounce Laphroaig 10 year old - 40%ABV
3 ounce boiling water
1 teaspoon caster sugar

Method: Peel two long strips of lemon peel, snap over the whisky, and drop in. Add sugar to glass, add half the boiling water and stir until dissolved. Add the whiskey, the other half of the boiling water, stir and serve.
Glass: Glass footed/stemmed glass or mug
Garnish: N/A
Ice: N/A
Notes: As a fan of Islay/Island malts, I was looking forward to this drink, and I wasn't disappointed. The lemon really changes the notes usually found in Laphroaig. Typical notes of salt and seaweed were still there on the palate, with iodine on the finish, however there was an enhanced fruity sweetness reminiscent of pear and melon, as well as dried fruit like apricot. The vanilla was also more predominant at the finish.

As before, ratios are dependent on preferred tastes.

I'll definitely be trying different Islay/Island malts in this style, and also in the 'Cold Whiskey Punch' style.

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9. Whiskey Punch



(Use small bar glass)

1 wine-glass whiskey (Irish or Scotch). (2 ounce Auchentoshan 10 year old - 40%ABV)
2 do. boiling water. (4 ounce boiling water)
Sugar to taste. (1 teaspoon caster sugar)
Dissolve the sugar well with 1 wine-glass of the water, then pour in the whisky, and add the balance of the water, sweeten to taste, and put in a small piece of lemon rind, or a thin slice of lemon.

Method: Add sugar to glass, add half the boiling water and stir until dissolved. Add the whiskey and the other half of the boiling water, stir and serve. Finish with a strip of lemon peel snapped over the drink and place in
Glass: Glass footed/stemmed glass or mug
Garnish: N/A
Ice: N/A
Notes: Pretty much covered this drink with the last couple of recipes, so there's nothing really more I can add.

Regarding the drink, as Auchentoshan 10 year old is a light malt, and the main flavour notes I detect are fresh grass and lemon, I chose to use a strip of peel as opposed to a slice of lemon, as I believed it would benefit from the use of zest over the juice which would've gotten into the drink from a slice. Again, the use of different sweeteners depending on the whisky/whiskey used would add real depth to the drink, as well as the addition of bitters like orange/peach/grapefruit.

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10. Gin Punch (Number 1 - Ketel One genever)



(Use large bar glass)

1 tablespoonful raspberry syrup (1/2 ounce)
2 do. white sugar (1 ounce)
1 wine-glass water (2 ounce)
1 1/2 do. gin (3 ounce - Ketel One Genever - 35% ABV)
1/2 small sized lemon
2 slices of orange
1 piece of pineapple

Fill the tumbler with shaved ice. Shake well, and ornament the top with berries in season. Sip through a glass tube or straw.

Method: Squeeze lemon into glass, add water, sugar and stir until dissolved. Add raspberry syrup and brandy, fill with cracked ice and roll back and forth between glass and shaker until well mixed.
Glass: Boston
Garnish: Orange slices, piece of pineapple and fresh raspberries
Ice: Cracked ice
Notes: Predominant raspberry and light citrus flavours on the nose, with a smooth creaminess on the palate. I also picked up a subtle 'raspberry ripple' like flavour, but not in a sweet way. An extremely refreshing cocktail with a very striking colour, reminiscent of a well balanced Cosmopolitan. Such a shame that it's snowing outside...

This drink works very well with the garnishes if you eat them whilst drinking it.

One cocktail I'll definitely be making again, perfectly balanced and very more-ish.

10. Gin Punch (Number 2 - BOLS genever)



(Use large bar glass)

1 tablespoonful raspberry syrup (1/2 ounce)
2 do. white sugar (1 ounce)
1 wine-glass water (2 ounce)
1 1/2 do. gin (3 ounce - BOLS Genever - 42% ABV)
1/2 small sized lemon
2 slices of orange
1 piece of pineapple

Fill the tumbler with shaved ice. Shake well, and ornament the top with berries in season. Sip through a glass tube or straw.

Method: Squeeze lemon into glass, add water, sugar and stir until dissolved. Add raspberry syrup and Genever, fill with cracked ice and roll back and forth between glass and shaker until well mixed.
Glass: Boston
Garnish: Orange slices, piece of pineapple and fresh raspberries
Ice: Cracked ice
Notes: After my first effort using a 'jonge' style genever, I wanted to make this drink with an 'oude' style genever which would have been more prevalent in the 1800s.

Very similar to the first Gin Punch, in that the nose was predominantly raspberry with light citrus, although the grain was also apparent. The malt shines through on tasting, which balances perfectly against the raspberry syrup and lemon juice. A very creamy mouthfeel, with a subtle 'raspberry donut-like' taste, finishing with light grassy notes.

Although it's 'Cosmo-pink', and has a subtle sweetness, this is still a very grown up beverage. Phenomenal cocktail, which showcases the genever brilliantly. Highly recommended...

[Evo-lution]

11. Gin Punch



(From a recipe by Soyer)

1/2 pint of old gin. (1 1/2 ounce - Both's Old Tom - 47%ABV)
1 gill of maraschino. (1 ounce - Luxardo Maraschino - 32% ABV)
The juice of two lemons. (1 ounce - fresh lemon juice)
The rind of half a lemon.
Four ounces of syrup. (3/4 ounce - sugar syrup)
1 quart bottle of German Seltzer water. (Topped with soda water)

Ice well.

Method: Add gin, maraschino, lemon juice and sugar syrup to mixing glass, fill with cracked ice and shake well for approximately 10 seconds. Top with soda water and stir.
Glass: Boston
Garnish: Lemon twist (extracted using a channel knife)
Ice: Cracked
Notes: This was a very interesting recipe from the outset, due to the amount of maraschino called for in the recipe. Most recipes that call for maraschino rarely use any more than a half shot. It made me wonder if the maraschino used in this recipe was as dry as the Luxardo that is behind most bars nowadays. I'd be intrigued to taste the results using a different brand of maraschino (any brands reading this, please feel free to send me a bottle, you know you want to).

The nose on this drink was all about the citrus, mostly lemon with a little grapefruit. Upon tasting I discovered an initial sweetness reminiscent of lychee syrup balanced extremely well with the complex floral and citrus notes of the Both's Old Tom. All of this was off-set by the maraschino, which led to a dry almond (?!?) finish. I also detected the flavour of aniseed which I've since discovered was coming from the gin after doing a neat-tasting of the Both's.

I envisage this drink working well with Asian cuisine as it definitely had an oriental feel to it. I'd possibly tone down the maraschino and/or the sugar syrup as it was a little sweeter than I like, but it is a nice alternative to the Tom Collins.