Cocktail | |
---|---|
Type | Cocktail family |
Standard drinkware | Mug |
Commonly used ingredients | Usually fruit juices and other drink mixers, optionally with alcohol |
Preparation | Varied |
The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. [1] [2] The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. [3] Punch is usually served at parties in large, wide bowls, known as punch bowls .
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. [4] Thus a product labeled as "fruit punch" may contain no fruit ingredients at all.
The original drink in the Indian subcontinent was named paanch. The word punch may be a loanword from Hindi पाँच (pāñch), meaning "five", as the drink was frequently made with five ingredients: alcohol, sugar, juice from either a lime or a lemon, water, and spices. [5] [6] Some believe the word originates from the English puncheon, which was a volumetric description for certain sized barrels used to transport alcohol on ships. [7]
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. [3] [8]
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.[ citation needed ]
As the need for a single-serving punch became evident, the sling, composed of spirits, water, and a sweetener, [9] was invented. [10]
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. The non-alcoholic versions are typically served at school dances, church functions, picnics, and other similar social occasions.
Commercial manufacturers distribute many types of "fruit punch" beverages. These are usually colored red. Despite the name, most brands contain only a small fraction of actual fruit juice; the major constituents are typically sugar or corn syrup, citric acid, and artificial flavors. They may also be carbonated or nonalcoholic cocktail mixers. Hawaiian Punch, Hi-C and Minute Maid are three of the better-known brands in the US. Other related drinks include Kool-Aid powdered drink mix, fassionola, and Tiki Punch (a carbonated soft drink from Shasta).
Historically, most spirit based early alcoholic punches were made using either arrack or rum. [11] [7] [12] Bajan (Barbadian) rum punch is one of the oldest rum punches and has a simple recipe enshrined in a national rhyme: "One of Sour, Two of Sweet, Three of Strong, Four of Weak." That is: one part lime juice, two parts sweetener, three parts rum (preferably Barbados), and four parts water. It is served with a dash or two of Angostura bitters and nutmeg.
There are many rum-based punches, including Planter's Punch, Fish House Punch, Caribbean Rum Punch, and others. Arrack based punches were included in Jacob Grohusko's 1910 and Charles Mahoney's 1912 bartenders guides, [13] [14] and an early recipe for arrack punch was written by Pehr Osbeck, Olof Torén, and Carl Gustaf Ekeberg in their 1771 book, A Voyage to China and the East Indies:
It is known to almost every one how punch is made; but, that it may be observed for the future where it is made to its greatest perfection, 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. The punch, which is made for the men in our ship was heated with red hot iron balls which were thrown into it. Those who can afford it, make punch a usual drink after dinner. While we stayed in China, we drunk it at dinner instead of wine which the company allowed the first table. [15]
Alcoholic punches are common among parties for college and university students. These punches tend to be highly alcoholic and made with cheap ingredients. They may be referred to by names such as "grain punch" (made with high-proof grain alcohol and sundry mixers) or "Jungle Juice" (liquor of various sorts brought to a BYOB party, mixed in a lined trash can with various carbonated beverages, kool-aid, or whatever is on hand). Some exclude additional water altogether and have 30% alcohol by volume (ABV) or more.[ citation needed ]
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, [16] [17] 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. It is served at a variety of social events such as garden parties, cricket and tennis matches, and picnics. Cups are generally lower in alcohol content than other punches and usually use wine, cider, sloe gin, or liqueurs as the base. They often include quantities of fruit juices or soft drinks.
A well-known cup is the Pimm's Cup, using Pimm's No.1 (which contains gin) and British-style lemonade at a ratio of 1:2; a squeeze of lemon; then add orange, lemon and apple slices; a couple of cucumber wedges; and decorate with borage flowers.
Punch (Punsch in German) refers to a mixture of several fruit juices and spices, often with wine or liquor added and mostly topped with champagne or sparkling wine. Punch is popular in Germany and with many Germans who emigrated to America. Parties on New Year's Eve ("Silvester") often include a Feuerzangenbowle ("burnt punch" or, literally, "fire tongs punch"). This is a punch made of red wine and flaming overproof rum (such as Stroh), poured over a Zuckerhut (sugarloaf), a large conical sugar cube placed in the "Feuerzange". [18] It is similar to mulled wine ("Glühwein"). Another warm punch, popular with hunters or others spending time in the cold, is jagertee punch.
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. [19] [20] [21] [22]
Hwachae is a term for traditional Korean punches. Sujeonggwa is a traditional punch made from dried persimmons, cinnamon, and ginger.
Ponche is traditionally prepared during the Christmas season in Mexico. It is served hot, typically accompanied by other Mexican holiday staples like tamales, champurrado and pan dulce. Some ingredients used to make ponche are more seasonal and are sometimes hard to get. Fresh tejocotes , the fruit of the hawthorn tree known to the Aztecs as Texocotli (stone fruit), and guavas are among the most usual. Other common ingredients in ponche include sugar cane pieces, piloncillo, apples, pears, dry hibiscus, raisins, prunes, clove and star anise. [23]
In Argentina and Uruguay, Claret Cup has been introduced by British immigrants and was widely adopted by the population. Known as Clericó, its Spanishized form, it is the traditional Christmas and New Year punch, which occur in the summer of the Southern Hemisphere. It is made with red wine and fruits such as oranges, apples, peaches, strawberries, etc. Other alcoholic beverages are commonly added in combination. In Argentina it is generally served from a punch bowl (ponchera).
Due to its proximity to Argentina, Paraguay has also adopted Clericó (and with the same Spanishized name) and it is also consumed during Christmas and New Year celebrations there. In Paraguay, it is tipycally served from a clay pot called kambuchi. [24]
"Punch" is typically called bål in Sweden, and is commonly served in a bowl at social functions (e.g. graduation or wedding receptions). Bål as thought of broadly should not be confused with punsch, which is a specific type of alcoholic punch using arrack that was very popular in Sweden in the decades around 1900. [25] Due to its popularity the arrack punch saw commercial bottling in 1845, and became known more broadly outside Scandinavia as the liqueur Swedish punsch.
Dragoon punch was popular in Sweden and Norway in the early 1900s, and added both stout and beer to brandy, champagne, and sherry. [26]
Some claim Planter's Punch was invented at the bar of the Planters' House hotel in St. Louis, Missouri. [27] The recipe of Planter's Punch varies, containing some combination of rum, lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curaçao, Angostura bitters, and cayenne pepper. [28] The first known print reference to Planter's Punch was in the August 8, 1908 edition of The New York Times [ citation needed ]:
This recipe I give to thee,
dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
of Old Jamaica pour three strong,
and add four parts of weak.
Then mix and drink. I do no wrong —I know whereof I speak.
Southern bourbon punch is a drink closely associated with Kentucky and other Southern states. Sweet bourbon punch is made with sweet tea (a signature drink of the South), citrus flavors and bourbon whiskey. [29] Bourbon is named for Bourbon County, Kentucky, and each year during the Kentucky Derby, recipes for bourbon punch abound.
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.
The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water. First memorialized in writing in 1876 by Jerry Thomas, "the father of American mixology", this "gin and sparkling lemonade" drink is typically served in a Collins glass over ice. A non-alcoholic "Collins mix" mixer is produced, enjoyed by some as a soft drink.
Sangria is an alcoholic beverage originating in Spain and Portugal. A punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits.
Grog is a term used for a variety of alcoholic beverages.
Punsch is a type of liqueur popular in Sweden and Finland. It is most frequently called Swedish Punsch, and while historical variations have also been called Militär Punsch, Arrack Pun(s)ch, and Caloric Pun(s)ch, punsch should not be confused with the English term "punch". It is made by the mixing of spirits with arrak tea, sugar, and water, and was first brought to Sweden from Java in 1733. The spirit arrack is the base ingredient in most punsches, also imported into Europe by the Dutch from their colony in Batavia, Dutch East Indies. Punsch usually has 25% alcohol by volume (ABV) and 30% sugar.
Eggnog, historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites. A distilled spirit such as brandy, rum, whiskey or bourbon is often a key ingredient.
A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks.
Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru".
A Scorpion Bowl is a communally shared alcoholic tiki drink served in a large ceramic bowl traditionally decorated with wahine or hula-girl island scenes and meant to be drunk through long straws. Bowl shapes and decorations can vary considerably. Starting off as a single-serve drink known as the Scorpion cocktail, its immense popularity as a bowl drink in tiki culture is attributed to Trader Vic.
A flaming drink is a cocktail or other mixed drink that contains flammable, high-proof alcohol, which is ignited before consumption. The alcohol may be an integral part of the drink, or it may be floated as a thin layer across the top of the drink. The flames are mostly for dramatic flair. However, in combination with certain ingredients, the flavor of the drink is altered. Some flavors are enhanced, and the process may impart a toasted flavor to some drinks.
Drink mixers are the non-alcoholic ingredients in mixed drinks and cocktails. Mixers dilute the drink, lowering the alcohol by volume in the drink. They change, enhance, or add new flavors to a drink. They may make the drink sweeter, more sour, or more savory. Some mixers change the texture or consistency of the drink, making it thicker or more watery. Drink mixers may also be used strictly for decorative purposes by changing the color or appearance of the drink. They also simply increase the volume of a drink, to make it last longer.
A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice and carbonated water. It typically includes gin or rum as its alcoholic ingredient.
In terms of mixed drinks, shrub is the name of two different, but related, acidulated beverages. One type of shrub is a fruit liqueur that was popular in 17th and 18th century England, typically made with rum or brandy and mixed with sugar and the juice or rinds of citrus fruit.
Chapman is a non-alcoholic drink, usually red in colour. Often referred to as a non-alcoholic punch, it is traditionally made with a mix of Fanta, Sprite, Cucumber, Lemon, Grenadine and Angostura bitters and is traditionally served in a large mug with ice and a few slices of cucumber. It is often described as Nigeria's favourite drink and though predominantly served without alcohol, it can also be served with a hint of vodka or rum.
The doctor cocktail is a pre-prohibition era cocktail that traces in drink guides to as far back as 1917, when it appeared in Hugo R. Ensslin's Recipes for Mixed Drinks. As originally described the cocktail called simply for Swedish Punsch mixed with lime juice.